With the second May bank holiday upon us it’s time to turn up the heat – the next couple of posts are for my Caribbean style menu. Salt fish is used widely in the West Indies, especially in fritters and with its unique flavour they make these bite size canapés a delicious pre-dinner nibble. Whilst crispy on the outside they are super light on the inside, best served with hot chilli sauce. I make my own using hot but fruity scotch bonnets and a recipe by Jamie Oliver – link here Chilli sauce Remember soaking the salt fish overnight is essential and making plenty to share is a must. Try serving them with a rum cocktail and don’t forget a bit of the great Bob Marley too.
Makes 24 approx
300g dried & salted white fish fillets e.g. pollock or cod (skinless & boneless)
200g cooked potato
30ml (2Tbsp) milk
30ml (2Tbsp) groundnut oil
2 spring onions, finely chopped
2 cloves garlic, crushed
2 eggs, separated
1 green or red chilli, deseeded & finely chopped
30ml (2Tbsp) self-raising flour
15ml (1 Tbsp) fresh parsley, finely chopped
vegetable oil for deep fat frying
Hot pepper sauce to serve – home made as above or Encona
- Soak the dried & salted fish fillets in cold water overnight, changing the water 2 or 3 times.
- Drain the fish and cover with fresh cold water, bring to the boil and simmer for 10 minutes or until soft. Drain and flake with a fork.
- In a large bowl, mash the cooked potato with the milk and groundnut oil.
- Add the flaked fish to the potato and mix together with the spring onion, garlic, egg yolks, chilli, flour and parsley. Season generously with freshly ground black pepper.
- In a separate bowl whisk the egg whites until stiff, then gently fold into fish mixture.
- Fill a heavy-based pan to 1/3 with vegetable oil and heat to approx. 190˚C. Drop level tablespoons of the fish mixture into the oil and cook for 2 minutes or until puffed and golden.
- Drain on kitchen paper, check seasoning and sprinkle with salt if necessary, before serving with hot pepper sauce.