1/4 lb. raw codfish
1/4 lb. flour
1 medium sized tomato
1 medium sized onion
1 small clove garlic
1 tsp. paprika
2 stalks escallion (or leeks)
1/4 tsp. hot pepper
Soak fish for at least 3 hours. Boil and dice or shred finely. Chop very fine the onions, garlic, escallion or leeks, hot pepper and tomatoes.
Place the codfish in a mixing bowl and to this add the flour and sufficient water to make a thin batter, similar to that of pancakes, stirring until smooth. Add chopped seasoning.
Have a skillet well heated with oil for frying using a moderate amount of oil.
Spoon the batter into the skillet as you would for pancakes, but use a knife to spread each fritter thin. Fry until golden brown and crisp on both sides.
Drain on paper towels and keep in a dish in a warm oven until ready to serve. Best when served hot.
1/4 lb. flour
1 medium sized tomato
1 medium sized onion
1 small clove garlic
1 tsp. paprika
2 stalks escallion (or leeks)
1/4 tsp. hot pepper
Soak fish for at least 3 hours. Boil and dice or shred finely. Chop very fine the onions, garlic, escallion or leeks, hot pepper and tomatoes.
Place the codfish in a mixing bowl and to this add the flour and sufficient water to make a thin batter, similar to that of pancakes, stirring until smooth. Add chopped seasoning.
Have a skillet well heated with oil for frying using a moderate amount of oil.
Spoon the batter into the skillet as you would for pancakes, but use a knife to spread each fritter thin. Fry until golden brown and crisp on both sides.
Drain on paper towels and keep in a dish in a warm oven until ready to serve. Best when served hot.
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