|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.