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The hors d'oeuvre that is served at almost every occasion - from street fairs to wedding receptions to cocktail parties.

INGREDIENTS

2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp eschalots (finely chopped)
½ lb, salted cod fish, cooked and flaked
1 large fresh hot pepper ( finely chopped)

METHOD

In a heavy frying pan, heat the oil and sauté the onions until they are just wilted. Place flour, baking powder and salt in bowl. Make a well in centre and pour egg, butter and milk. Mix together lightly, then add the onions, eschalot, salted cod fish, salt and pepper. Stir well.

Drop by tablespoonful into hot oil, but do not crowd them in the pan. Cook for about 3-4 minutes until they are golden brown on both sides. Remove from pan and drain on absorbent paper. Serve very hot.

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