Thursday, July 30, 2020

NAME OF FEATURE | THE GLEANER | THURSDAY, JULY 30, 2020 11 • 6 ounces dried salted codfish • cold water, to cover • 1 cup all-purpose flour • 1 teaspoon baking powder • 2 teaspoons ground black pepper • 1/2 cup water • 1 large tomato, chopped • 2 green onions, chopped • vegetable oil for frying • Add all ingredients to list DIRECTIONS 1. Soak the cod in cold water over- night to rehydrate it and remove excess salt. 2. Remove any bones and skin. Flake and shred the fish into small pieces and set aside. 3. Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended. 4. Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot. STAMP ‘N’ GO THE BEST OF ‘EMANCIPENDENCE’ – CULTURE, CUISINE, PEOPLE

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