CookEat Recipe
Wine-Marinated Salt Cod Fritters
Poached salt cod steeped in red wine, dipped in a simple flour-water batter and fried, with a light dusting of sugar.
Method
Steps
Step 1
Gather the ingredients: 500 g ready-desalted salt cod in one piece, drained weight; About 400 ml red wine, enough to cover in a snug dish; 150 g plain flour: 30 g for dusting and 120 g for batter; About 150 ml cold water for the batter, plus water for poaching; 1 teaspoon olive oil for the batter; About 500 ml olive oil for frying, depending on the pan; 2 teaspoons fine sugar.
Step 2
Use ready-desalted salt cod, or complete its supplier’s refrigerated cold-water desalting method beforehand; this additional variable time is not included below. Put the whole piece in cold water to cover. Bring gently just to the first boil, then check the thickest fish is at least 70°C; simmer gently a little longer only if needed. Lift out without breaking it.
Step 3
Place the cooked fish in a shallow food-safe dish and cool promptly in the refrigerator, using an ice-water bath around the dish if helpful. Refrigerate within 2 hours. Once chilled, cover with chilled red wine in a snug container and refrigerate at 4°C or colder for 2–3 hours.
Step 4
Drain and discard the wine, pat the fish dry with clean paper and cut into small bite-sized pieces, removing all bones. Mix 120 g flour with about 150 ml cold water and the teaspoon of oil to make a smooth coating batter; add a little more water if needed. Do not add salt, egg or beer.
Step 5
Heat a 3–4 cm depth of olive oil in a deep heavy pan to about 170–175°C, keeping the pan less than half full. Lightly dust the fish pieces with the other 30 g flour, dip in the batter and fry in small batches for about 3–5 minutes until golden, crisp and at least 74°C inside.
Step 6
Drain on clean paper. After the strongest sizzling subsides, dust lightly with the fine sugar and serve hot. The wine may leave a faint colour and aroma; this preparation is not described as alcohol-free.
Step 7
For the plain poached alternative, omit the wine, flour, batter water, frying oil and sugar. Poach the desalted cod as in the first step and dress while hot with about 2 tablespoons olive oil and 1 teaspoon wine vinegar, then serve promptly.
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