1 pound salt cod, cut in thin strips, boned, and rinsed well in cold running water
1 cup milk
1/2 cup flour
2 teaspoons hot pepper sauce
1 can breadfruit,* drained and sliced into small wedges (See Cook's Note)
Soak rinsed salt cod in milk overnight. Pour off milk, rinse fish again and mince finely. Combine fish with flesh of 2 avocado. Add eggs, flour and pepper sauce.
Place mixture into large piping bag with 1-inch plain nozzle. Heat clarified butter in large pan over medium-high heat. Pipe small round blobs onto pan into clarified butter. Turn blobs to cook on both sides. Serve piping hot, garnished with remaining avocado, sliced, and breadfruit.
*Breadfruit is a large fruit with bumpy green skin and a bland cream-colored center, native to the Pacific. It is available at Latin American specialty stores.
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