Step 1

Soak the saltfish in water overnight or for a few days (changing the water several times). Drain and shred fish using a food processor to achieve a really fine shred, or finely shred it by hand.

Step 2

Combine the dry ingredients: flour, baking powder, smoked paprika, granulated garlic, and sugar. Stir for about a minute, then add onions, shredded saltfish, thyme, red bell pepper, scotch bonnet, parsley, and egg.

Step 3

Whisk until ingredients are well combined. Then, gradually add milk, starting from about ⅓ cup, until reaching the desired thickness.

Step 4

Adjust seasonings, frying up a small piece to do a taste test if necessary.

Step 5

Heat the oil to 350℉ (180℃) in a skillet or saucepan. You could also use the oil test by dropping a 1-inch square of bread into it. If it takes 60 seconds to brown, the oil is around 50℉ (180℃).

Step 6

Carefully lower spoonfuls of the batter into the hot oil and fry for 3-4- minutes or until the fritters are crisp and golden brown. You may need to do this in batches.

Step 7

Remove the cooked fritters from the pan with a slotted spoon and set aside on a paper-towel-lined plate to remove excess oil.