Saltfish Accra

1 egg
1 onion, finely chopped
225g saltfish (salt cod)
120ml water
1 tsp hot pepper sauce
210g flour
1 tsp vegetable oil
3 garlic cloves, finely chopped
2 tsp baking powder
120ml water
40g spring onions, finely chopped
1 tsp Italian seasoning
generous pinch of allspice
freshly-ground black pepper, to taste
chilli powder and salt, to taste
oil to deep fry

Method:

Add the saltfish to a pan with 1.5l water, bring to a boil and cook for about 4 minutes. Drain and discard the water then add 1l fresh water, bring to a boil and cook the saltfish for 30 minutes, or until the fish is tender. Discard the water and check to see how salty the fish is (if it still seems very salt to you set it boiling a third time. Now flake the fish and remove any bones.

Using a fork shred the fish until very fine (if you can’t be bothered to do all that shredding, add the flaked fish to a food processor and pulse for a few seconds or until shredded).

Combine all the remaining ingredients in a bowl and whisk until combined. Now add the shredded fish and whisk rapidly until the batter thickens then set aside to rest for 30 minutes.

Add your oil to a wok or deep pan so you have a depth of about 4cm. Heat the oil to about 180°C then drop in your batter by the teaspoon and cook until golden brown all over. Transfer to kitchen paper once done and serve with plenty of hot pepper sauce.