Fish Cakes

Ingredients

• Roberts Soybean Cooking Oil for deep frying
• ½ cup flour
• 2 lb salted cod
• 4 tbsp thyme, chopped
• 3 tbsp coriander, chopped
• 4 tbsp marjoram, chopped
• 2 tbsp double acting baking powder 5 tbsp parsley, chopped
• 1 lemon
• 1 scotch bonnet pepper
• 1 onion, finely chopped

Preparation

1. Wash the excess salt off of the salted cod and then put in a pot with water to boil. Strain the water from the initial boil and keep it; put to cool.
2. Boil fish again. Taste fish after the second boil. It should still have a salted flavour but it should not be salty.
3. Crumble fish and let cool.
4. In a bowl, combine flour, baking powder, chopped herbs, chopped scotch bonnet pepper, crumbled salted cod and a squeeze of lemon juice.
5. Slowly add salted water that you kept from the first boiling of the fish, stir and combine well without beating the mix. Gently stir and combine until you achieve a sticky batter, thick enough to hold shape on a spoon, but still flowing.
6. Use a tablespoon and drop into hot Roberts Soybean Cooking Oil, managing the heat to achieve a golden brown colour on the outside of the fritter, while having the entire fritter cooked through thoroughly.