Spanish Cod Fritters

Golden, puffed fritters with a melting cod interior. You can taste the hint of garlic and fresh parsley under a crispy texture that shouldn't be greasy.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 758
• Protein: 88 g
• Carbs: 40 g
• Fat: 25 g

Ingredients

• 500 g Salted cod ( desalted and flaked )
• 200 g Wheat flour ( sifted )
• 2 piece Egg ( whole )
• 150 ml Whole milk
• 1 tsp Baking powder
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 750 ml Extra virgin olive oil ( for frying )
• 1 pinch Black pepper ground

Instructions

1. Desalting the cod

   Submerge the cod in a large volume of cold water for 24 hours. Change the water at least three or four times. The flesh should become supple again.

2. Poaching and flaking

   Start the cod in cold water and bring to a simmer. Once the water trembles, count 8 minutes. Drain, remove skin and bones. The flesh should flake under finger pressure.

3. Preparing the batter

   In a mixing bowl, combine flour and baking powder. Incorporate eggs then milk gradually. The batter should coat the spoon evenly, without lumps.

4. Seasoning and mixing

   Add minced garlic, chopped parsley, and flaked cod to the batter. Pepper generously. No need for salt, as the fish already provides enough.

5. Frying

   Heat the olive oil. Drop small spoonfuls of batter. When the fritters are puffed up and show an amber color, remove them. Drain on absorbent paper.

Chef's tips

• Do not overwork the batter once the flour is added to keep it light.
• The oil should be at 170°C: if it smokes, it's too hot; if the fritter sinks without rising quickly, it's too cold.
• Use two small spoons to form regular balls without getting your hands dirty.

Storage

Eat immediately to maintain crispness. Otherwise, reheat for 5 minutes in a hot oven (180°C), never in the microwave.