Salt Cod Fritters

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.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1157
• Protein: 87 g
• Carbs: 24 g
• Fat: 76 g

Ingredients

• 500 g Salted cod ( desalted and shredded )
• 500 g Potato ( cooked and mashed )
• 3 piece Egg ( beaten )
• 1 piece Onion ( very finely minced )
• 2 piece Garlic ( pressed )
• 1 piece Parsley ( chopped )
• 1 pinch Nutmeg ( grated )
• 1 pinch Black pepper ground
• 277 ml Sunflower oil ( absorbed during frying (estimated) )

Instructions

1. Boiling cod and potatoes

   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. Preparing the fish and base

   Drain thoroughly. Shred the cod by hand, removing skin and every bone. Mash the warm potatoes into a dry, smooth purée.

3. Binding the mixture

   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. Shaping and frying

   Shape into quenelles using two tablespoons. Plunge into 180°C oil. When they are deep brown and crispy, drain on paper towels.

Chef's tips

• 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.

Storage

Store up to 48 hours in the refrigerator. To reheat, place in a 180°C oven for 5 minutes to maintain the crispiness.