The Flying 
Dutchman |
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The Flying
Dutchman |
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Cod Cakes from the Caribbean |
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Serves 4 |
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These make a great appetizer, or you may serve them with salad as a light, complete meal. |
1/2 pound cod |
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1/2
cup flour |
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1
teaspoon baking powder |
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salt
and pepper to taste |
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1
onion, chopped |
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5
scallions, finely chopped |
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1
green chili, finely chopped |
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1
tablespoon parsley, chopped |
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1
tablespoon thyme, chopped |
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2
garlic cloves, crushed |
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1
egg, separated |
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Juice from half a lime |
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1/2
ounce of milk |
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Light cooking oil |
| Bring water with one tablespoon of butter and the fish to a boil. Reduce heat and simmer for 20 minutes. |
| Drain water. Allow to cool, then skin and de-bone the fish, flaking the fish into small pieces. Sift the flower and baking powder into a small bowl, adding the salt and pepper to taste, onion, scallions, chili, parsley, thyme, garlic, and finally, the fish. |
| Add the egg yolk (reserve the white), melted butter and lime juice. Gradually mix in the milk to form a paste. Whisk the egg white to form stiff peaks, then fold into the mixture. |
| Heat a pan with a 1/2 inch of cooking oil until it reaches frying temperature (it should not be smoking). |
| On a spoon, lower balls of the mixture into the pan. Fry 4 or 5 at a time until they begin to brown. |
| Allow some of the oil to drain on paper and serve immediately. |
