👨‍🍳 作り方

1. 1

   Prepare the salted cod: Boil the salted cod in water for about 5 minutes. Drain and let it cool. Flake the fish with a fork, removing any bones.

2. 2

   In a large bowl, combine the flaked cod, minced onion, garlic, chopped parsley, thyme leaves, and minced scotch bonnet pepper (if using). Mix well.

   💡 プロのコツ: Ensure the scotch bonnet pepper is finely minced and seeds are removed if you prefer less heat.
3. 3

   In a separate bowl, whisk together the flour and baking powder. In another bowl, whisk the beaten egg, milk, and melted butter.

   💡 プロのコツ: Whisking the egg, milk, and butter separately ensures a smoother batter.
4. 4

   Gradually add the dry ingredients to the fish mixture, stirring until just combined. Then, pour in the wet ingredients and mix until a thick batter forms. Season with black pepper.

   💡 プロのコツ: Do not overmix the batter, as this can result in tough fish cakes.
5. 5

   Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat until hot (around 350°F or 180°C).

6. 6

   Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, flattening them slightly. Fry in batches, about 3-4 minutes per side, until golden brown and crispy.

   💡 プロのコツ: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy fish cakes.
7. 7

   Remove the fish cakes with a slotted spoon and drain them on paper towels. Serve hot.

   💡 プロのコツ: Serve with Bajan pepper sauce or your favorite dipping sauce.