Salt Cod and Potato Fritters
Ingredients
- 400 gSalted cod (desalted and shredded)
- 500 gPotato (peeled)
- 3 pcEgg (beaten)
- 100 gWheat flour (sifted)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (pressed)
- 3 tbspParsley (chopped)
- 500 mlPeanut oil (for frying)
- 1 tspBlack pepper ground (to taste)
Method
Golden fritters with a crispy crust and a soft heart of potato and shredded cod. The scent of fried parsley and garlic promises a rustic, straightforward meal.
- 1
Place peeled potatoes and desalted cod in a pot of cold water. Bring to a boil. When a knife slides into the potato like butter, about 20 minutes, drain everything.
- 2
Mash the potatoes with a fork to keep some texture. Shred the cod by hand, carefully removing bones and skin. Chop the onion, garlic, and flat-leaf parsley.
- 3
In a mixing bowl, combine cod, potatoes, onion, garlic, and parsley. Add beaten eggs and flour. The mixture should be thick and coat the back of a spoon. Season generously with pepper.
- 4
Heat oil in a pan. Drop small mounds of batter. Flatten slightly. When the edges are dark brown and crispy, flip. The fritters should be golden brown on both sides.
Frequently asked questions
How do you get this dish right?
- Do not use a blender for the potatoes; you want texture, not a sticky paste.
- The oil must be very hot before adding the batter, otherwise the fritter will soak up the fat and become heavy.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, use a dry pan or a hot oven to restore the crispiness.
