Salt fish cakes

Ingredients

• 250g boneless salt fish
• 1 small onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tbsp pepper sauce
• 185g plain flour
• 2 tsp baking powder
• 1 egg
• 125ml milk
• 125ml water
• 30g butter
• 2 – 3 spring onions, finely chopped
• Thyme, parsley, marjoram leaves, finely chopped
• Black pepper, white pepper, salt to taste

Instructions

1. Place the salt fish in a saucepan with 1.4 litres of water. Bring to the boil for a few minutes, pour off the first set of water, and bring it to the boil a second time in 1 litre of water, for 30 minutes.
2. Check the saltiness of the fish. It should be salty, but not overly so. If it is, boil it for a third time in 1 litre of water.
3. Shred the fish with fingers, or a fork.
4. Blend all ingredients in a mixing bowl, stirring vigorously until a thick batter forms.
5. Deep fry teaspoonfuls over a medium heat, until golden brown. Avoid burning the outside of the fish cake before the middle is cooked.
6. Drain on absorbent kitchen paper.
7. Serve hot with Bajan pepper sauce.