Salt Cod Fritters - makes 28 cakes

3/4 cup self-rising flour
1 egg, beaten
2/3 cup milk
9 ounces salt cod, soaked overnight
1 small red onion, chopped
1 small fennel bulb, chopped
1 fresh red chili, chopped
2 tbsp oil

Sift the flour into a large bowl. Make a well in the center of the flour and add the egg.
Using a wooden spoon, gradually draw in the flour, slowly adding the milk, and mix form a smooth batter. Let stand for 10 minutes.
Drain the salt cod and rinse it in under running water. Drain again thoroughly.
Remove and discard the skin and any bones from the fish, then mash the flesh with a fork.
Place the fish in a large bowl and combine with the onion, fennel, and chili. Add the mixture to the batter and blend together.
Heat the oil in a large skillet and taking about 1 tablespoon of the mixture at a time, spoon it into the hot oil.
Cook the fritters in batches, for 3-4 minutes on each side, until golden and slightly puffed.
Keep warm while cooking the remaining mixture.
Serve with salad and a chili relish for a light meal or with vegetables and rice.