Jamaican Stamp and Go, Couples Negril

1/2 pound salt codfish
12 tablespoons boiling water
1 cup all purpose flour
2 onions, finely chopped
2 cloves of garlic, finely chopped
2 tablespoons Scotch bonnet pepper, chopped
2 tablespoons chives, chopped
Salt and pepper to taste
1 teaspoon fresh thyme
4 eggs, separated
2 teaspoons tarragon-flavored vinegar

Soak codfish in cold water overnight. Drain and pour boiling water over fish and cool. Drain off water and combine it with flour in a bowl until smooth. Shred fish very finely and add to flour mixture with onion, garlic, chives, salt, pepper, thyme, and egg yolks. Beat egg whites until stiff and fold into fish mixture with the vinegar. Fry in hot oil until golden brown.