8 oz dried saltfish
4 oz flour
1 tsp baking powder
1/4 pt milk
2-3 blades eschalot
1/2 pt oil for frying
1 Sieve flour and baking powder into a bowl. Make well in the centre
and add the egg and milk. Stir until there are no lumps. Beat well
for 5 minutes. Leave to stand.
2 While it is standing, thoroughly scald the fish, then bone, skin,
and pound or flake it.
3 Chop the eschalot very finely.
4 Mix fish with eschalot and some pepper. Add to batter. Drop by spoonfuls
into smoking hot oil.
5 Turn as required and cook until golden brown-about 2-3 minutes.
Note: Fresh cooked fish may be used in place of saltfish. In this case add
1/2 teaspoon salt.