Salt Cod Fritters
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless salt cod, soaked overnight, drained and poached 15 minutes
- 1onion, minced
- 2garlic cloves, minced
- ½teaspoon black pepper or more, or cayenne to taste
- 1cup flour
- 2eggs
- ½cup fresh chopped parsley or cilantro
- Corn, grape seed, canola or other neutral oil for deep-frying
- Lime wedges
Preparation
- Step 1
Chop salt cod with a knife, and then shred it with your fingers. Combine it with the onion, garlic and pepper in a bowl, and mix well with a wooden spoon. Add flour, and stir a few times; then beat in eggs one at a time. Add about ½ cup water, and stir; continue to add water (about ¼ cup more), until a batter forms -- it should be a bit thicker than pancake batter -- and then stir in the herb.
- Step 2
Letting mixture rest, put about 3 inches of oil in a deep saucepan, and turn heat to medium-high; bring to 350 degrees. (A drop of batter will sizzle energetically when oil reaches that temperature.) Gently drop tablespoonfuls of cod mixture into oil, and fry, turning once, until golden brown, about 5 minutes. Work in batches, taking care not to crowd fritters.
- Step 3
Drain on paper towels, and serve with lime wedges, or keep in a warm oven until ready to serve.
Private Notes
Comments
Followed recipe as written. Fritters per se were good and the recipe was simple, but they would have been greatly enhanced by something to augment them, perhaps an aioli for dipping.
Romesco sauce.
I used tilapia and it turned out great. Highly recommend to add salt to taste before eggs.