|Salt cod||1⁄2 Pound|
|Dried italian pepper pods/1 very small piece hot pepper||3|
|Garlic||2 Clove (10 gm)|
|Green onions||2 , cut into pieces|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Light beer||1 Cup (16 tbs)|
|Peanut oil||2 Cup (32 tbs), heated to 365° f (For Deep Frying)|
|Dilled avocado sauce||1 Tablespoon (For Fish)|
Soak cod in cold water overnight.
The next day, drain the cod, add fresh water, and bring to a boil.
Drain, cool, and shred finely.
In a mortar, pound together to a paste the pepper pods, garlic, onion, and parsley.
Sift flour with baking powder into a bowl; stir in beer.
Add the seasoning paste and shredded cod; mix well.
Drop batter by teaspoonfuls into heated oil.
Fry until golden.
Drain on absorbent paper.
Serve hot with the sauce.
Calories 151 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 8.7 mg2.9%
Sodium 984.2 mg41%
Total Carbohydrates 22 g7.2%
Dietary Fiber 0.87 g3.5%
Sugars 0.3 g
Protein 7 g13.9%
Vitamin A 14.2% Vitamin C 5.6%
Calcium 5.5% Iron 7.6%
*Based on a 2000 Calorie diet