Cod fritters are a traditional delicacy that combines the unique flavour of cod with a soft and spongy texture. Perfect to enjoy as an appetizer or as a main dish, they will surprise you with their simplicity and exquisite flavour. This recipe is inherited from my mother Julita. It never fails.
Ingredients:
- 250 g desalted cod
- 150 g wheat flour
- 1 egg
- 1 clove of garlic
- 1 sprig of parsley
- 1 teaspoon baking powder
- 150 ml cold water (sparkling water or beer can be used)
- Olive oil for frying
- Salt and pepper to taste
Elaboration:
- Start by crumbling the desalted cod into small crumbs. If the cod is not desalted, you should soak it in cold water for at least 24 hours, changing the water several times. Once flaked, make sure there are no bones or skin left.
- Peel and finely chop the garlic clove. Do the same with the parsley, chopping it finely.
- In a large bowl, sift the flour together with the baking powder. Add a pinch of salt and a little pepper to taste. Make a well in the centre and add the egg. Mix gently with a spatula or wooden spoon.
- Gradually pour the cold water into the bowl while continuing to mix, until you obtain a homogeneous, lump-free batter. The consistency of the batter should be rather thick, but fluid enough to envelop the cod well.
- Scald the cod (cook it a little) so that it has a softer texture.
- Add the blanched cod, garlic and parsley to the batter. Mix all the ingredients well until they are completely integrated.
- Heat plenty of olive oil in a deep frying pan over medium-high heat. To tell if the oil is ready, drop in a small amount of batter; if it bubbles immediately and rises to the surface, the oil is at the right temperature.
- With the help of a spoon, take small portions of the mixture and fry them in the hot oil. Let the fritters brown on both sides, turning them with a slotted spoon so that they cook evenly.
- Once browned, remove the fritters from the oil and place them on absorbent paper to remove excess oil.
- Advice:
- For a crunchier touch, you can add a little cornflour to the flour mixture. If you prefer fluffier fritters, make sure the batter is not too thick. Also, it is important not to overload the pan with too many fritters at once, as this can lower the temperature of the oil and make them greasy.
- To add a little colour, a pinch of food colouring can be added to the dough.
Dare to make these delicious cod fritters at home and surprise everyone with a recipe that never fails!
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