Jamaican salt fish fritters or Stamp and Go

The fritters must be served hot.  You can keep in a dish in a warm oven until ready to serve.
These fritters make excellent cocktail snack, if that is the purpose use a small teaspoon to measure the fritters when frying

Ingredients

1/4 pound salt fish
piece of hot pepper
1 small onion, minced
1 cup all-purpose flour
1 tsp. baking powder
1 stalk scallion, minced
1/4 tsp. ground black pepper
vegetable oil for frying
salt to taste (maybe)
1 cup water {or less}

Method

Put  the onion, hot pepper and scallion into a food processor or blender and minced.

Wash and boil the salt fish in a pot with water over medium heat for 5 minutes. Remove from heat, remove the scales, put the salt fish in a container with water to soak salt fish  for 20 minutes. After ,flake the salt fish and remove the bones.

Sift the flour and baking powder into a bowl.Add the minced season and flaked salt fish. Mix with water to make a thin batter; similar to that of pancakes. Stir until smooth. Because of the salt fish, salt may or may not be needed, taste the batter to see if salt is needed, if so, adjust the taste.
Put a skillet or frying pan to heat over low heat, add generous amount of oil; allow to hot. Spoon the batter into the frying pan, as you would for pancakes. Fry each side for about 1 minute. Drain on paper towel.