Ingredients
- 1/2 small onion, coarsely chopped
- 6 scallions, eco-friendly parts only, coarsely chopped
- 2 garlic clove cloves, minced
- 1 roasted red bell pepper, seeds removed
- 1 serrano chile, seeded and coarsely chopped
- 1 teaspoon chopped thyme
- 1/2 cup packed flat-leaf parsley
- 1/4 cup boiling water
- two tablespoons fresh lime juice
- two tablespoons peanut oil
- Salt
- 1 pound dried salt cod, rinsed in a number of changes of awesome water and drenched overnight
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 large eggs, gently beaten
- 1/4 cup plus two tablespoons cold water
- 1 medium onion, finely chopped (about 1 cup)
- 3 garlic clove cloves, minced (about 1 tablespoon)
- 1 small red bell pepper, finely chopped
- 1 small Scotch bonnet chile, seeded and minced
- 1 tablespoon finely chopped thyme
- 2 teaspoons freshly ground pepper
- Vegetable oil, for frying
Steps to make this recipe
- Result in the Pepper Sauce
Inside a mixer, puree the onion, scallions, garlic clove, bell pepper and serrano using the thyme and parsley. Add some boiling water and pulse to include. Let awesome to 70 degrees. Add some lime juice and peanut oil and season with salt. Pulse briefly, then transfer to some serving bowl.
Rinse the cod and pat dry. Making use of your hands, shred it into small pieces, then chop it very finely. Inside a large bowl, whisk the flour using the baking powder. Add some eggs and cold water and whisk just until combined. Fold within the chopped cod combined with the onion, garlic clove, bell pepper, chile, thyme and pepper.
Inside a large, deep skillet, heat 1 " of vegetable oil to 375°. Employed in batches, scoop tablespoon-size mounds of batter in to the herbal and fry, turning once, before the fritters are deeply golden throughout, about 1 1/2 minutes. Drain in writing towels. Transfer to some platter and serve hot, using the pepper sauce.
Make Ahead
The pepper sauce could be prepared and refrigerated for approximately three days.