250 gm (1½ cups)salt cod, soaked overnight in cold water (change water once), bones removed, then finely shredded (see note)
4green onions, finely chopped
2habanero or hot red chillies, seeds removed and finely chopped
1tomato, blanched, peeled, seeds removed and finely chopped
320 gmplain flour
2 tspbaking powder
For deep frying:vegetable oil
4tomatoes, blanched, peeled, seeds removed and diced
2 tbspcoriander leaves, finely chopped
2 tbspfinely diced Spanish onion
1 tbspLouisiana-style hot sauce (see note)
2 tbspextra-virgin olive oil
2 tspcider vinegar
For tomato salsa, combine ingredients in a bowl, season with sea salt and freshly ground black pepper and refrigerate until required.
Combine salt cod, green onion, chilli, tomato and freshly ground black pepper in a large bowl. Mix in the flour and baking powder and add enough cold water (between one quarter and half a cup) to make a soft, sticky batter.
Heat vegetable oil to 180C in a large saucepan or deep fryer, then cook tablespoons of batter, in batches, for 4-5 minutes or until golden brown. Drain on absorbent paper and serve immediately with tomato salsa.
Note Salt cod is available from select European delicatessens and select fish providores. Louisiana-style hot sauce is made of red chilli peppers, vinegar and salt and is sold in small bottles in supermarkets.