1/2 pound salt cod (soaked in 1 gallon of water overnight)
1/2 pound Idaho potatoes large diced
Pinch minced Scotch bonnet or habanero or peppers
1 1/2 cups milk
1 cup flour
1 tablespoon olive oil
3 heads green onions chopped
1 clove garlic, finely minced
1 tablespoon baking powder
1/2 bunch chopped thyme
1/4 cup roughly chopped fresh parsley
Place potatoes in a saucepan with water to cover and bring to a boil over high heat. Boil until tender when pierced with a fork, 10–15 minutes. Drain well. When cool, place in a bowl and mash. Then set aside. Using your fingers, break up the cod, removing any errant bones, skin, or tough parts. Taste it. If it seems too salty, heat enough milk to cover the cod. Place the cod in a bowl. Add the hot milk to cover. Let stand for 30 minutes, then drain. Place the cod in a food processor fitted with the metal blade and, using on-off pulses, process until coarsely chopped. Do not mince it finely. Transfer to a bowl. Add the cooked potatoes, flour, baking powder, thyme, parsley, olive oil, and green onion to the cod. Mix well. Beat in the eggs, parsley, Scotch bonnet (or habanero), and thyme. Season to taste with black pepper. The mixture should be just stiff enough to just hold a shape. If it is too stiff, beat in a little milk. Using a spoon, form into soft balls about 1 inch in diameter.
Deep fry at 375 F until golden brown on the outside and cooked through.
Fritters can be served with Thai sweet chili sauce, mango chutney, or tartar sauce.