Bermudians are no strangers to cod fish cakes, and these crispy, golden-brown nuggets of yum are a spicy variation of the former – just the right size for serving as appetizers.
1 1/4 lbs boneless salted cod fish
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon Habanero pepper, minced
3 tablespoons bell pepper. minced
1/4 cup parsley, finely chopped
1 teaspoon fresh thyme, minced
1 large egg
Freshly ground pepper to taste
2 teaspoons baking powder
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
1/3-1/2 cup milk
Vegetable oil for frying (about 3 cups)
1. Rinse fish under cold water to remove excess salt. Place fish in a large pot and cover with cold water. Refrigerate, covered, overnight, changing the water three or four times.
Drain fish; discard water. Add more water and cook on medium-high heat to boiling. Reduce heat and simmer for 5 minutes. Drain off water and with a fork, flake cod.
2. Boil potatoes until tender. Drain and roughly mash.
3. Heat olive oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add Habanero and red bell pepper. Cook for 1 minute longer.
4. Combine flaked cod, sauteed onion, garlic and pepper mixture, thyme, parsley and egg with potato mixture; mix well.
5. Roll teaspoons of fish mixture into football-shaped balls. Place on parchment lined baking sheet and refrigerate for 30 minutes.
6. Meanwhile, make the batter. Whisk together dry ingredients – flour, baking powder, smoked paprika, garlic powder and sugar. Gradually add the milk, starting with 1/3 cup, whisking well; add more milk, if necessary, until desired batter consistency is reached.
7. Heat oil in a deep skillet or saucepan. Dip each cod ball into batter mixture, allowing excess to drip off. Fry fritters, in batches, until heated through, crisp and golden-brown. Drain on paper towels.