Ingredients
3/4 LB dried salt cod
1/2 CUP self-rising flour
1/2 CUP all purpose flour
1/2 TSP salt
1/2 TSP ground black pepper
1/4 TSP turmeric
1 CUP finely chopped onion
2 green onions, chopped
1/4 CUP chopped fresh cilantro plus more for garnish
1 garlic clove, chopped
1/4 TSP minced seeded deveined Scotch bonnet or habanero chile
3/4 CUP whole milk
1 large egg
Vegetable oil (for frying)
Preparation
Place fish in large bowl. Pour in enough cold water to cover; soak 4 hours. Drain, add cold water to cover, and chill overnight. Drain fish; shred finely. Measure 2 cups for cakes (reserve remaining fish for another use).
Combine self-rising flour and next 4 ingredients in large bowl; whisk to blend. Add 2 cups flaked fish, onion, green onions, 1/4 cup cilantro, garlic, and chile; stir to blend well. Whisk well and egg in small bowl; stir into fish mixture.
Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, drop 1 rounded tbsp batter for each cake into skillet. Sauté until brown, about 2 minutes per side. Transfer to paper towels; drain. (Can be made 2 hours ahead. Rewarm in 350 F oven 10 minutes.)
Arrange codfish cakes on platter. Sprinkle with chopped cilantro.
