I always eat these rich, savoury fritters when I visit the Half Moon resort in Montego Bay in Jamaica. Jamaica is my musical Mecca where I can feel inspired by the likes of Bob Marley, Toots Hibbert and Jimmy Cliff.
225g salted cod
6 spring onions, chopped
2tbsps chopped fresh parsley
2 medium green peppers, diced and seeded
2 cloves crushed garlic
1 Scotch bonnet chilli pepper, seeded and crushed (to reduce heat, discard seeds and core)
115g plain flour
2tsp baking powder
Place the fish in a large bowl of water, refrigerate for 24 hours, rinsing the fish and changing the water three times.
Add the fish to a large pot of water, bring to the boil, reduce heat and simmer for 20 minutes. Rinse with cold water, remove skin and bones and flake into a large bowl. Add the spring onions, parsley, bell peppers, garlic and combine gently.
In another bowl, whisk together the flour, baking powder, eggs and milk. Add the fish mixture; stir thoroughly. Heat 5cm of oil in a large pot over a medium to high heat until the temperature reaches 180C. Slip batches of tablespoon-size portions of the mixture into the oil and fry for five minutes or until golden. Transfer to paper towels to drain off the oil.
'Caribbean Cooking for a Cause', by Morgan Freeman and friends, with profits to the Grenada Relief Fund, is published by Rodale, £20