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(Fritter batter)


  • 50 g (2 oz) plain flour
  • 2 x 5 ml spoon (2 teasp.) oil
  • 60 ml (2,5 fl. oz) tepid water
  • 1 egg white
  • 100 g (4 oz) saltfish, soaked, and flaked
  • 2-3 blades chives, chopped
  • oil for frying
Sift the flour and salt into a bowl. Add the oil and water and beat to a smooth batter.
Whisk egg white in a greasefree bowl until stiff. Then fold into the batter.
Add the saltfish and chives to batter and stir well.
Heat oil in a large shallow frying pan. Drop a few spoonfuls of the fritter mix into the oil and fry for 3-4 minutes, turning with a spoon, until golden brown. Drain on absorbent paper.
Repeat process until all the fritter mixture is used up.Serves 6-8.
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