Ingredients:

• ½ LB. Salted codfish
• 2 cups self- rising flour
• ¼ tsp. Mrs. Dash seasoning
• ¼ tsp. Black pepper
• ½  tbl. Grated sweet onion
• 1 stalk chopped spring onion
• 1/8 tsp. chopped Jalapeno pepper
• ¼ tsp. Black pepper
• ¼ tsp. Ground thyme
• 4 tbls. Coconut milk
• 2/3 cup extra virgin olive oil
• 2/3 cup water.

 

Method:

1. Bring to boil: The salted codfish for ½ hour, and rinse in cold water. Shred the fish and soak for fifteen minutes to get out more of the salt.

 

 

 

2. Mix together: The flour, water, onion, spring onion, jalapeno pepper, Black pepper, Thyme, Mrs. Dash seasoning, coconut milk

 

 

 

 

 

3.  Stir in: The shredded codfish to make it into a semi-running batter laced with fish.

 

 

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4. Heat the skillet for four minutes, then pour in ½ the amount of olive oil and allow it to heat up for another three minutes.

 

 

 

 

 

 

 

5. Use a big kitchen spoon to pour in 2 spoonful of the mixture, and fry over medium heat until golden brown.

 

 

 

 

 

 

6. Turn the fritter over: And allow this second side to be fried as well. When it is golden brown, remove it from the skillet, and set it to drain. Fold two sheets of paper towel, set it on a plate. Place the fried fritter on top of this, and the paper towel will absorb the excess oil.

Continue this process from step five until all of the batter has been fried.

 

320 cal. per Serving:

Servings: 4 or for four people

 

 

The fritter may be eaten with or without gravy.

Making the gravy: – for those eating the fritter with it:

Things needed:

• Three to four slices breakfast ham,
• 2 tbl sp. Extra-virgin olive oil,
• Four cherry tomatoes,
• One slice sweet onion,
• Ground thyme and black pepper.

 

Cut into six cubes, three slices of breakfast ham. Fry them in 2 tbl. of olive oil.  Add to this: The Four diced up cherry tomatoes, one slice of diced sweet onion, two large kitchen spoonfuls of water, two pinches of ground thyme, two pinches of black pepper. Stir well and allow it to simmer for four minutes. Remove from the fire. Serve over the fritter.

220 cal. per serving:

TO MAXIMIZE MEMORY BOOST and keep your brain functioning at its best throughout the day.

Prepare:

• 1/3 cup slightly over ripped raspberries
• ¼ cup blueberries
• ¼ of a pink-grapefruit
• 6 oz of real mango juice

Blend together for two minutes, leaving back some unmashed blueberries.

Pour mixture into two eight oz glasses and serve with the codfish breakfast fritter.

Increase the portions to make a larger serving.

 

 

More articles on healthy living:

 

 

http://healthmad.com/aging/extremely-exciting-new-revelation-about-our-memory-and-the-aging-process-twenty-five-fantastic-ways-to-preserve-it/

 

http://www.ehow.com/how_4988324_boost-up-memory.html

 

http://www.ehow.com/how_5131839_exercise-cells-achieve-better-memory.html