250g salt cod, cut into pieces

1 small hot pepper

8 cloves garlic, finely chopped

6 green onions, finely chopped

1/2 cup (125 ml) fresh parsley, chopped

2 teaspoons (10 ml) fresh thyme

Grated zest of 2 limes

Juice of 3 limes

2 cups (500 ml) flour

1 tablespoon (15 ml) baking powder

3/4 cup (180 ml) milk

6 egg whites, beaten stiff

Salt and pepper

Cover the cod with cold water and leave overnight in the refrigerator to desalinate. The next day, place the cod in a saucepan and cover with fresh water. Bring to a boil, reduce the heat and poach for 20 minutes. Allow to cool. Flake the fish and remove the bones, if necessary.

Preheat the oil in the deep fryer to high temperature.

To chop the peppers, wear rubber gloves. Remove the seeds and white membranes. Finely chop the flesh.

In a bowl, combine the chili, garlic, green onions, parsley, thyme, zest and lime juice. Add the cod and blend well. Adjust the seasoning.

In a bowl, combine the flour and baking powder. Add to the previous mixture. Blend in the milk. Add half of the egg whites, then gently fold in the other half.

With a tablespoon, drop a small amount of batter, a heaping tablespoon, in the oil. Fry until lightly browned, about 5 minutes. Turn halfway through cooking. Taste to check if the fritters are sufficiently salty. Adjust the seasoning of the batter if necessary, and cook the other pieces. For uniform browning, fry about 6 to 8 pieces at a time. Drain on paper towels.

Serve immediately as a snack with lime wedges and a glass of Ti-Punch.

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