Prep 30 mins
Cook 25 mins
This is from the Betty Crocker International Cookbook, with a few changes we made to suit our taste buds. The introduction explains that these are named for the fact that, before electricity was commonplace, fritters were purchased at take-out stands, wrapped in paper and stamped 'paid'. The locals then took their fritters home or to the beach for eating.
- 226.79 g cod fish fillets
- 2 medium onions, chopped
- 29.58 ml olive oil or 29.58 ml vegetable oil
- vegetable oil (for frying)
- 236.59 ml all-purpose flour
- 177.44 ml milk
- 1 egg
- 4.92 ml baking powder
- 4.92 ml salt
- 4.92 ml vegetable oil
- 14.79 ml scotch bonnet pepper, minced (you can use jalapeno pepper)
- 1 garlic clove, minced
- Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
- Cook and stir onions in 2 tablespoons oil until tender.
- Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
- Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
- Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
- Serve withy tartar sauce and lemon wedges, if desired.