Spanish Cod Fritters
Ingredients
- 500 gSalted cod (desalted and flaked)
- 200 gWheat flour (sifted)
- 2 pcEgg (whole)
- 150 mlWhole milk
- 1 tspBaking powder
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 750 mlExtra virgin olive oil (for frying)
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
In a mixing bowl, combine flour and baking powder. Incorporate eggs then milk gradually. The batter should coat the spoon evenly, without lumps.
- 4
Add minced garlic, chopped parsley, and flaked cod to the batter. Pepper generously. No need for salt, as the fish already provides enough.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crispness. Otherwise, reheat for 5 minutes in a hot oven (180°C), never in the microwave.
