Stamp and go

AT A GLANCE

  • Serves 6 people

  • 250 gm (1½ cups) salt cod, soaked overnight in cold water (change water once), bones removed, then finely shredded (see note)
  • 4 green onions, finely chopped
  • 2 habanero or hot red chillies, seeds removed and finely chopped
  • 1 tomato, blanched, peeled, seeds removed and finely chopped
  • 320 gm plain flour
  • 2 tsp baking powder
  • For deep frying: vegetable oil
  •  
  • Tomato salsa
  • 4 tomatoes, blanched, peeled, seeds removed and diced
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp finely diced Spanish onion
  • 1 tbsp Louisiana-style hot sauce (see note)
  • 2 tbsp extra-virgin olive oil
  • 2 tsp cider vinegar
01   For tomato salsa, combine ingredients in a bowl, season with sea salt and freshly ground black pepper and refrigerate until required.
02   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.
03   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.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

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