Salt Fish Fritters (Stamp and Go)

In a large bowl, cover salt cod completely with cold water, transfer to refrigerator, and let soak for at least 8 or up to 12 hours. Drain and rinse salt cod with cold water, then transfer to cutting board.

Using 2 forks or your hands, flake salt cod into pieces, making sure to remove any lingering bones (the exact size of the pieces is flexible, from very fine to bigger chunks, depending on preference). Return to large bowl.

Stir in onion, tomato, scallions, Scotch bonnet, thyme leaves, salt, and a generous grinding of black pepper. Fold in flour.

Stir in 2/3 cup (160ml) water, until a thick and chunky batter is reached. (Add more water if needed, 1 tablespoon at a time, to achieve proper consistency.)

In a large cast iron skillet or stainless steel sauté pan, heat oil (oil should measure 1/2-inch deep in skillet) over medium heat until oil registers 375F (190°C). Working in batches to avoid crowding the oil, carefully drop heaping 1-tablespoon-size dollops of batter into oil; make sure to release them close to the surface to avoid splashing. Fry fritters until edges turn golden brown, about 2 minutes. Flip fritters and fry until second side is golden, about 2 minutes longer (adjusting heat as needed to maintain oil temperature between 350 and 375°F (177 to 190°C). Using a spider skimmer or slotted spoon, transfer fritters to paper towel-lined sheet tray to drain. Return oil to 375°F (190°C) and repeat with remaining batter; top up oil as needed.

Serve hot with dipping sauce of choice.