Jamaican Saltfish Fritters

Rinse the excess salt from the fish and boil for 10 mins. Drain and leave to cool. Meanwhile, mix the tomatoes, onions, thyme, pepper and Scotch bonnet with the flour. Make a well in the middle of the mixture and gradually whisk in 250ml of water to make a thick batter.
Flake the saltfish into the batter, being sure to remove any bones, and mix well. Heat the oil in a large pan until sizzling temperature is achieved. Add the batter one tablespoon at a time, and cook for 3 mins on each side before removing with a slotted spoon and draining on kitchen paper. Serve sprinkled with more spring onion, and enjoy.

20 mins

Makes 20 Fritters

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