1 pack Dried Salt fish
6 spring onions
1 hand full of fresh coriander
1/4 Scotch Bonnet Chilli
1.5 cups self raising flour
150 ml lager or sparkling water
1 tabespoon Momma’s Jerk Seasoning
1 teaspoon Momma’s Cajun Seasoning
Soak the salt fish overnight in cold water. Discard the water, and re-soak for a further 6 hours.
Place drained fish into a large bowl and shread. Chop the spring onions, coriander, and scotch bonnet chilli, and add to the fish. Add the flour, and Cajun seasoning, and mix well. Slowly add the lager / sparkling water, and continue to mix.
Preheat your oil in a deep fat fryer, or deep pan. You need enough oil so the fishcakes are fully submerged. Using an ice cream scoop or large dessert spoon to scoop the batter, drop carefully into the hot oil. Cook for 5 mins. The fishcakes should float to the surface and be nicely brown and crispy.