f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Soak codfish in water in refrigerator for 2 to 3 days, changing water every half day.
Remove skin, shred codfish, grind if possible.
Soak codfish in cold water overnight in
ut into the spoon. The fritters need be a little thin
edium low so that the fritters cook gently. When golden brown
ntil needed.
FRY THE FRITTERS:.
Place oil in a
ook the opposite side. The fritters should be a medium-brown
Soak codfish in water for 24 hours (replacing water 3 or 4 times).
Cook in fresh water for about 15 to 20 minutes.
Debone and shred codfish by hand; mince with a fork or in food processor. Add mashed potatoes to codfish, along with onion and parsley; mix well.
Add beaten eggs, salt and pepper; stir together.
With floured hands, form cakes into the shape of a small egg.
Fry in 1/2 inch boiling oil or margarine until golden brown in color. Drain on paper towels.
Garnish with parsley and sliced tomato wedges.
Soak codfish in water overnight.
Drain off water and place codfish and peeled potatoes in cold water to cook together for 1/2 hour.
Mash potatoes.
Shred codfish.
Then mix the two together. Add egg, onion, pepper and parsley.
Form into cakes; fry on both sides until brown.
Soak codfish night before in water.
Drain and boil in 2 liters of water for 15 minutes.
Shred codfish.
Make sure you take all bones out.
In large skillet alternate layers of potatoes, codfish and onions.
Add the rest of the ingredients. Bring to a boil, then simmer for 30 minutes or until potatoes are done.
rown on all sides and fritters are about the size of
Soak codfish overnight in cold water to
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
Boil codfish for one hour and pour out water.
Let is sit in a fresh water for 12 hours.
Pour olive oil into a pot with 1/4 cup of water.
Add okra, pepper and onions.
Let it cook in vapor for 20 minutes and add codfish.
Let cook for another 15 minutes or until onions and peppers are well cooked.
Clean codfish well.
Boil and drain.
Clean again.
(Get rid of all salt.)
Boil again until tender.
Boil potatoes (firm).
Cool. In frying pan, add remaining ingredients and stir regularly on medium heat.
Add codfish and potatoes.
Soak codfish in cold water overnight; discard water.
Boil 1 quart of water; drop codfish in water.
Turn fire off; let stand 10 minutes.
Discard water.
Cool and shred cod.
Mix egg with 1 1/2 cups water and milk; pour over flour mixture and gradually make a soft paste.
Add other ingredients.
Mix well.
Drop 1 tablespoon at a time in hot oil (deep fry).
Very good as an appetizer.
Soak codfish overnight.
Drain water.
Replace with fresh water and boil.
Boil potatoes and mash.
Cook onions, scallions and peppers together in frying pan, then mix codfish, potatoes, onions, scallions, peppers and eggs all together.
Once all ingredients are mixed, make small balls and roll in flour.
In a frying pan pour oil and heat until hot.
Put in six \"cake balls\" in frying pan with oil until brown all over.
Repeat.
Soak codfish overnight in cold water; changing water several times.
Saute onions, olives, celery and capers in olive oil. Stir occasionally.
Add crushed tomatoes, salt and pepper.
Simmer about 5 minutes.
Add codfish.
Add enough water to cover fish. Simmer 20 to 25 minutes.
Soak codfish in water for 5 minutes.
Boil to soften for 5 to 10 minutes, then drain.
Combine the rice, vinegar, water, sugar and oil, then add codfish to this sauce.
Add the onions and tomato.
Chill for 1 hour and serve.