Jamaican Stamp and Go (Codfish Fritters)

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.

• Ready In: 55 mins
• Serves: 6
• Yields: 36 fritters

Ingredients

• 8  ounces cod fish fillets
• 2  medium onions, chopped
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
•  vegetable oil (for frying)
• 1  cup all-purpose flour
• 3⁄4 cup milk
• 1  egg
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1  teaspoon  vegetable oil
• 1  tablespoon scotch bonnet pepper, minced (you can use jalapeno pepper)
• 1  garlic clove, minced

Directions

1. 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.
2. Cook and stir onions in 2 tablespoons oil until tender.
3. Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
4. 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.
5. 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.
6. Serve withy tartar sauce and lemon wedges, if desired.