¼scotch bonnet pepperthinly sliced or add 1/4 teaspoon of Gemma's Original Hot Sauce
Salt and pepper to taste
1– 2 dash baking soda
De-salt the codfish for at least 12 hours in cold water and changing the water twice. In a saucepan filled with water, boil the codfish with the bay leaves if using. If not boil codfish in enough water for at least 30 minutes. Remove from water and let codfish cool before shredding and removing any bones.
In a large bowl, whisk together, flour and water to make a very moist dough. Add shredded codfish and all spices. If you want a homogeneous mixture pour mixture into a blender and blend for less than 1 minute. Mix together beaten egg yolk and vinegar. Season to taste. Put mixture in refrigerator for at least 10 to 15 minutes.
Heat enough oil for batter. Remove batter from refrigerator add baking soda and mix. Beat egg white to almost stiff. Add to batter and gently blend well.
Drop by the spoonful into hot oil. Do not overload. Cook until golden brown and crispy, turning once on each side. Drain on paper towel.
Garnish and serve immediately.
Boil the codfish with 2 bay leaves, if preferred for more flavor.