Fishcake

Occasionally, these little fish, Titiree,can be found in large shoals

in the Carenage bay in St. George's. T tells me that they swim up

the river, to spawn perhaps? Having searched the net, ha ha, I can find no information about them but here is T's recipe for using them in fishcakes.

Titiree Fishcakes;

Ingredients

1lb of fresh Titiree

1 onion diced small

1 clove garlic, crushed

2 cive chopped small

fresh thyme to taste

1 tablespoon of freshly chopped chadon beni

1 seasoning pepper, chopped small

1/2 teaspoon curry powder

salt and pepper to taste

4 oz all purpose flour

1 teaspoon baking powder

1 egg

water to mix

Oil to fry

Method

Wash and drain the Titiree, pat dry with kitchen towel.

In a large bowl, gently combine all the above ingredients except for the flour, baking powder, egg, water and oil, using a large metal spoon, adding the Titiree last. Stir.

Cover and leave on one side.

In a separate bowl make a batter by adding the baking powder, to the flour, then gradually whisk in the egg , adding water if necessary, to make a liquid similar to that of pouring cream.

Pour sufficient batter -you may not need all- into the seasoned Titiree mixture, to create a nice dropping consistency.

Stir well but carefully.

Heat enough oil, (medium to hot) about 1/2 inch deep, in a heavy bottomed frying pan.

Take a large metal spoonful of the mixture and carefully let it slide into the frying pan.

Repeat for each fishcake trying not to let them touch each other.

Using a fish slice, turn when the batter has little holes through it -about 5 mins- and the underside is golden brown. Finish cooking the other side. Rest on kitchen towel.

Serve with bakes, hot sauce, pear and green salad.