Remove from the water and place in a large sauce pan and boil for 15 to 20 minutes. Then drain the fish in a wire sieve and let the fish cool.

In a large bowl mix together the pepper, scallions, thyme and parsley.

Then use your fingers to flake the fish and add to the herbs in the bowl.

In a separate large bowl mix the flour and baking powder.

In a small bowl whisk the milk and eggs.

Add the milk to the flour and whisk to make a batter.

Finally, add the fish and herbs to the batter and fold to combine.

Using a tall sided skillet (casserole skillet) add about 1 inch of oil and bring the oil up to between 350 and 375 degrees. I used an oven temperature probe attached to the skillet with a clip to monitor the temp.

Add 1 level tablespoon of the batter into the oil, using a second spoon to help slide the batter into the oil (they expand in size in the oil).

Start with 4 fritters, (then check the taste as described below)

Fry on one side for 2 to 4 minutes until browned and flip with a pair of tongs to the second side and fry until browned.

Remove the fritters with a slotted spoon or a kitchen spider and place on a cooling rack with paper towels under it.

You may want to let the first batch cool slightly then taste and adjust the spiciness adding a little more cayenne if desired.

Continue to fry the fritters 6 or 8 at a time.

Serve warm with hot sauce on the side.