In a large bowl place counter flour, flaked saltfish, chopped onion, escallion and diced tomatoes and mix well.
Gradually add water to make a smooth batter, then egg (if used). Batter should be thick and of a dropping consistency.
Season with salt (if used), black pepper and scotch bonnet pepper.
In a large skillet heat Grace Vegetable Oil, drop batter by tablespoons full into hot oil and fry until brown on one side, turn and continue frying until done.
Drain on absorbent paper towel. Serve hot
Method Note: Saltfish may be soaked overnight or boiled for 30 minutes.
Other protein ideas such as Frankfurter or Vienna Sausage may be used instead of saltfish.
To Serve: Great as a breakfast item, smaller sizes are excellent as appetizers.