Spicy West Indian Cod Fish Fritters

To rehydrate the cod fish and get rid of any extra salt, you can either soak it in cold water overnight or boil it twice and replace the water after the first boil. You can refer to the Cook's Note for more information.

Take out any bones and skin from the cod fish, then break it into small pieces by flaking and shredding it with a fork. Put the shredded fish aside for later use.

In a big bowl, sift together the flour, baking powder, and pepper. Then, pour in 1/2 cup of water or more until you get a paste-like consistency. Add in the green onions and the shredded cod fish, and mix everything together well until the ingredients are fully combined.

Using a large, heavy skillet, heat up 1/4 inch of oil on medium heat. Once the oil is hot, drop rounded spoonfuls of the batter into the skillet. Fry each side of the fritters until they are a golden brown and crisp, which should take around 5 minutes per side. After frying, you can coat the fritters with the spicy sauce by heating the saucepan to a simmer and adding the cod cakes in, ensuring that they are thoroughly coated with the sauce. Alternatively, you can drain the fritters on paper towels and serve them hot with the sauce on the side.