Jamaican Stamp And Go (Codfish Fritters)

• 8 ounces cod fish fillets
• 2 medium onions, chopped
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• vegetable oil (for frying)
• 1 cup all-purpose flour
• 3/4 cup milk
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 1 tablespoon scotch bonnet pepper, minced (you can use jalapeno pepper)
• 1 garlic clove, minced

1. Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
2. Cook and stir onions in 2 tablespoons oil until tender.
3. Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360u0b0F.
4. Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
5. Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
6. Serve withy tartar sauce and lemon wedges, if desired.

fish, onions, olive oil, vegetable oil, flour, milk, egg, baking powder, salt, vegetable oil, scotch bonnet pepper, garlic

Taken from www.food.com/recipe/jamaican-stamp-and-go-codfish-fritters-486257 (may not work)