Asneth Enriquez, Mountain Park Mixed Doubles A8
½ lb. salt codfish, flaked
2 small scallions, minced
2 scotch bonnet peppers, seeded + minced
1 small tomato, peeled
2 cups flour
2 tsp. baking powder
¼ cup cold water
Oil for frying
In a large mixing bowl, combine the flaked fish, scallions, tomato, peppers, baking powder, flour adding enough water to make a soft, sticky batter. Heat oil to 305-375 degrees in a heavy pot or deep fryer. Drop fritter mix in by the teaspoon, a few at a time. Fry until golden brown and let drain on paper towels. Serve at your next tennis match!
