Thursday, May 28, 2015


2/3 pound of swordfish
2/3 pound of desalinated salt cod
1/3 bunch of fresh flat-leaf parsley, finely chopped
1 medium onion, finely chopped
2 eggs, beaten with a fork
1/2 cup of water
1/2 cup of beer
2 cups of self-rising flour
1/2 teaspoon of salt
1/4 teaspoon of pepper

oil for frying

Remove skin and bones from fish and cut into small pieces.
In a large bowl, combine all ingredients to make a thick mixture.
Bring oil to medium heat in a deep fryer or a deep skillet or frying pan (use plenty of oil). Drop mixture by the heaping tablespoonful in the oil and fry until golden on all sides. Drain in a colander.
Note: Have a bowl of cold water at hand. After each spoonful, dip the spoon in cold water before taking the next.