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Salt Cod Fritters with Parsley Sauce

1 cup Salt cod
Milk -- as required
Vegetable oil -- for deep-frying
1 large Baked potato
1 Egg
1 tablespoon Chopped parsley
2 tablespoons Minced onion
1/2 tablespoon Minced garlic
1/2 tablespoon Baking powder
1 cup Flour -- maybe less
1/2 tablespoon Salt
1/4 tablespoon Freshly-ground white pepper

Parsley Sauce:
1 tablespoon Minced shallots
1 tablespoon Minced garlic
3/4 cup Finely-chopped parsley
1 tablespoon Capers, chopped, with juice
Olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste

Make fritters: Three days ahead, cover salt cod with milk and soak, refrigerated, changing milk several times. Rinse cod under cold running water and flake.

Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. Scrape out insides of baked potato into a mixing bowl and add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop from spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by spoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with parsley sauce.

Make parsley sauce: In a small bowl combine all ingredients, taste and adjust seasonings.

This recipe yields about 15 fritters.

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