it is no secret at all I do love to cook and I don't usually talk about
products when I cook but this product salt fish fritter batter product right
here is excellent and I'm going to get into that and show you what I how I
modified it to make it better but before I do take a look at this this is a
correct way to peel a plantain
no he didn't cut his hand it's all in the handling of the knife he's an
artist anyway let's talk about this batter first of all you need codfish
really don't try to make this or use this product without adding codfish it's
not the same thing so what I did was I shorted some codfish which is what you
should do now I think that it may be just maybe it might work with other
products such as crab meat and lobster meat and so forth but I don't know but
anyway this is what it looks like out of the package right there see that the
other thing that I added was scotch bonnet pepper and you got to be careful
when you use this because this is one hot pepper but I added scotch bonnet
pepper because I in my mind it need a little bit of a pizzazz if you know what
I mean so this is what I did I added the red version of the scotch bonnet pepper
so people could actually seed the pepper just in case you want to take it out I
also added some scallion green onions to you because I want it to be colorful so
I added the codfish I added the scotch bonnet pepper of course I added the
green onions or scallion to you and I mixed it well really while it's still
dry like that I mixed it well and this is something that really the more you can
get all the ingredients involved the better off you will be because it'll all
be mixed well besides you'll want to do that now on the package itself you'll
find directions how to make you know your saltfish fritter and it's written
right on the package but I gotta tell you don't forget you really need to add
saltfish along with your dried packaged product you want to add two cups of
water and this is important you really need to mix this well make sure everything
is mixed well and because it's a dry product dig in there mix it well then
let it sit for 10 minutes again with me I like to get my oil very hot so I put a
garlic clove in the hot oil and when that garlic clove begins to dance around
like that it's hot enough then you want to use a tablespoon and simply scoop the
batter out and drop it in now once it's brown on one side once it's begin to
bubble rather you want to flip it over you want to flip them over often really
until nice golden brown like this and you know what you're gonna thank me for
this because it is so delicious
