Ingredients
- 1 onion diced
- 1 cup flour
- 1 teaspoon baking powder
- 1 egg, lightly beaten
- 1 small hot pepper finely diced
- chopped parsley, thyme and marjoram to taste
- 1 lb boneless, skinless salt cod
- 1 cup water
Instructions
- Prepare the salted cod by boiling in 6 cups of water for 4 minutes. Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork. Making into rounded balls.
- In a bowl, combine the other ingredients. Stir until a thick batter forms. You may need to add more water or more flour to get the desired consistency. Add the cod until well coated.
- Drop the batter by teaspoonful into oil, over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked. About 4 minutes until golden brown.
- Drain on paper towels.
- Fish cakes are best eaten hot!