This is one of my favourites – a traditional entrée or amuse-gueule from the French Caribbean islands. The good news is you can also make this with prawns instead of salt fish.
RECIPE (Serves 4)
You will need:
400g of salt fish (soak in water the day before)
6 tablespoons of milk
4 cloves of garlic
200g of self raising flour
The juice from one lime
1/4 of scotch bonnet
1 Litre of vegetable oil
1. Make sure you have soaked the salt fish in cold water the night before.
2. Place the salt fish in a pot filled with cold water, heat for 5 minutes.
3. Take the fish out of the pot, into sifter and rinse in cold water.
4. Put the milk on the heat until it is warm (not boiling), and add the yeast.
5. Chop the parsley very thinly, the chives, the garlic and the thyme.
6. Using a blender, blend the salt fish, the garlic, the flour, the eggs, the milk and yeast, the lime juice and the scotch bonnet.
7. Add 20cl of water and a teaspoon of salt.
8. Blend everything for 1 or 2 minutes. The mixture should be smooth and slightly ‘elastic/stretchy’. If it’s too tough, add some water. If it’s too liquid, add more flour.
9. Place the mixture in a bowl and add the parsley, the chives and the thyme using a wooden spoon.
10. Let it rest/rise for 1 hour.
11. Heat the oil at 170 degrees in a deep fryer.
12. Use a wet spoon to make small balls of the mixture and place it gently inside the oil once it’s hot, for 2 or 3 minutes. Turn them occasionally.