- 1 pound boneless codfish
- 8 ounces all-purpose flour
- 1/2 cup mashed potato, optional
- 1 tablespoon baking powder
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon chopped fresh parsley
- 2 cloves garlic, minced
- 1 onion, chopped fine
- 1 small green sweet pepper, chopped fine
- 1/2 teaspoon scotch bonnet pepper
- 2 eggs, beaten
- 1/2 to 2/3 cup milk
- Corn or vegetable oil, for frying
- Aioli, for serving
Soak the codfish in water in the fridge overnight, or boil 20 minutes to take out most of the salt.
Pour the soaking water off, and then rinse in cold water. Squeeze the water out of the fish, and then flake the fish by hand, removing any hidden bones. The bones are fine so do this step carefully.
Add the flour, mashed potato if using, baking powder, cilantro, parsley, garlic, onions, green peppers, scotch bonnet peppers and eggs. (If you do add the potatoes, it makes the cakes thicker but does little to alter the flavor.)
Pour in the milk to form a batter.
Heat some oil in a deep frying pan.
Drop the batter by the teaspoonful in the hot oil. Let the spoon touch the oil so that each "drop" of the batter slides out smoothly. It should make a smooth ball and float to the surface in 15 to 20 seconds. Remove the cakes from the pan when both sides are golden brown, 3 to 4 minutes.
Serve while hot with your favorite aioli.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.