CookEat Recipe
Salt Cod Fritters
Twelve small pan-fried salt-cod and egg fritters with parsley and a little cayenne.
Method
Steps
Step 1
Use commercially desalted boneless shredded salt cod suitable for cooking. If previously frozen, thaw in the refrigerator and drain first. Remove any remaining bones, then weigh half a pound before the next step.
Step 2
Immerse that same fish in water for five minutes, drain and squeeze out the water thoroughly. Discard this water.
Step 3
Mix the squeezed fish with the three tablespoons of flour, two whole eggs, tablespoon of milk, saltspoon of cayenne, half teaspoon of chopped parsley and separate half teaspoon of baking powder for about two minutes.
Step 4
Heat the two tablespoons of lard in a large frying pan over controlled medium heat. Drop in the mixture as twelve even forms with enough room to turn them. Pan-fry for about three minutes on each side as a guide, adjusting the heat to brown them without burning. Continue until the fish-and-egg centres are fully cooked and reach 74°C.
Step 5
Lift out with a turner, arrange on a hot dish with the little additional parsley greens and serve promptly.
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