Salt Cod Fritters
Ingredients
- 500 gSalted cod (desalted and shredded)
- 500 gPotato (cooked and mashed)
- 3 pcEgg (beaten)
- 1 pcOnion (very finely minced)
- 2 pcGarlic (pressed)
- 1 pcParsley (chopped)
- 1 pinchNutmeg (grated)
- 1 pinchBlack pepper ground
- 277 mlSunflower oil (absorbed during frying (estimated))
Method
A golden, crispy crust revealing a heart of shredded salt cod and tender potato. Fresh flat-leaf parsley and minced onion aromas blend with a subtle hint of nutmeg.
- 1
Place desalted cod and peeled potatoes in a pot of cold water. Bring to a boil and cook for 20 minutes. Potatoes should be tender to the core.
- 2
Drain thoroughly. Shred the cod by hand, removing skin and every bone. Mash the warm potatoes into a dry, smooth purée.
- 3
Mix the cod, purée, onion, garlic, and parsley. Incorporate eggs one by one. The mixture must be firm, homogeneous, and pull away from the sides of the bowl.
- 4
Shape into quenelles using two tablespoons. Plunge into 180°C oil. When they are deep brown and crispy, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- The cod must be perfectly drained before mixing to prevent the fritters from bursting during frying.
- The oil is at the right temperature when a small piece of bread immediately surfaces and sizzles.
How long does this dish keep?
Store up to 48 hours in the refrigerator. To reheat, place in a 180°C oven for 5 minutes to maintain the crispiness.
