This is from the Betty Crocker International Cookbook, with a few changes we made to suit our taste buds. The introduction explains that these are named for the fact that, before electricity was commonplace, fritters were purchased at take-out stands, wrapped in paper and stamped 'paid'. The locals then took their fritters home or to the beach for eating.

Ingredients

6 serv.

ounces cod fish fillets↗8
medium onions, chopped↗2
tablespoons olive oil or 2 tablespoons vegetable oil↗2
vegetable oil (for frying)↗
cup all-purpose flour↗1
cup milk↗3⁄4
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

Step-by-step instructions

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 360°F.
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.

Source: food.com

Original recipe ↗

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