De Morue (aka salt-fish fritters)
My “chef Francaise” David
(Da-Vied) brought this recipe over the 15 mile waterway
from St. Martin. I like the way the fresh vegetables lighten
this sometimes leaden fritter.
4 cups flour
4 teaspoons baking powder
1 1⁄2 Cups milk
1⁄2 Cup diced tomatoes
1⁄2 Cup chopped scallions
1⁄2 Cup diced sweet peppers
1⁄2 Cup diced onion
3 cloves chopped garlic
3 each Island seasoning peppers
1 each chili pepper
3 Cups flaked salt-fish (see note)
salt and pepper to taste
Fry oil as needed
Mix the flour, baking powder, eggs and
milk to form a batter.
Fold in the remaining ingredients and season to taste (remembering
that the fish itself is salty.) Chill until ready to cook.
Heat fry oil to 350-375. Carefully drop
spoon sized dumping in to the oil. Do not make them too
big or they will be too dark on the outside and raw on the
Serve piping hot with “Sauce Creole.”Note:
Salt-Cod needs to be soaked several hours in several changes
of cold water to remove the excess salt. This can be done
over-night. To prepare the salt-fish cut up some onions
and place in a pot with fresh water and bring to a boil.
Cook through and flake. You can season the water with herbs,
vinegar and other flavoring depending on how you will be
using the salt-fish. Be careful when seasoning salt-fish
dishes because they are already salted.
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