SALT FISH  FRITTERS {STAMP & GO}

1/4 pound salt codfish 6 tablespoons boiling water 1/2 cup all purpose flour 
1 onion, finely chopped 1 garlic clove, finely chopped
1 tablespoon seeded, chopped Scotch Bonnet or jalapeno chilli 
1 tablespoon finely chopped chives 
Salt and freshly ground black pepper to taste 
1/2 teaspoon finely chopped fresh thyme 2 eggs separated, 
Vegetable oil for deep‑frying 1teaspoon tarragon flavoured vinegar

Soak salt codfish in water several hours, or preferably overnight. 
Drain; pour the boiling water over fish and cool. Drain off water and slowly combine it with flour in a bowl, stirring until mixture is smooth. 
Rinse fish in fresh cold water, remove any skin and bones, then shred very finely. Add fish, onion, garlic, 
chilli, chives, salt, black pepper, thyme and egg yolks to flour mixture. 
Stir until combined.

Heat oil in a deep skillet to 375F (1 90C or until a 1 inch bread cube turns golden brown in 50 seconds. 
Beat egg whites until stiff but not dry; fold into fish mixture along with vinegar.
Drop this batter by tablespoons into hot oil; fry until golden brown. 
Drain on paper towels and serve hot. Makes 6 servings.

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