Spanish · Dinner
Fried Cod Fritters (Gluten-Free)
Salt cod is soaked, poached, and flaked into a light chickpea-flour batter with garlic, parsley, and paprika, then deep-fried in olive oil into golden fritters. Crisp outside, tender and flaky inside, these are served hot with lemon wedges and garlic aioli for dipping.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
578Calories
31.2gProtein
37.8gFat
28.1gCarbs
4.3gSugar
4.1gFiber
562mgSodium
287mgChol
5.8gSat Fat
532mgPotassium
118mgCalcium
2.8mgIron
1.9mcgVitamin B12
8mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Rinse the cod fillet under cold water. Place in a bowl of fresh water and refrigerate for 12 hours, changing the water twice, to draw out excess salt.
2
Poach
Drain the cod and place in a small saucepan with enough fresh water to cover. Poach over medium-low heat for 8 minutes until the flesh turns opaque and flakes easily.
3
Whisk
In a mixing bowl, whisk together the chickpea flour, egg, milk, baking powder, and a pinch of salt until smooth and thick.
4
Fold
Mince the garlic and chop the parsley. Fold the flaked cod, garlic, parsley, and paprika into the batter until evenly distributed.
5
Fry
Heat the vegetable oil and olive oil in a small deep pot to 350°F (175°C) over medium-high heat. Drop tablespoon-sized portions of batter into the oil in two batches, frying 3 minutes until deep golden.
6
Plate
Lift the fritters onto a paper towel-lined plate to drain excess oil. Arrange on a small plate with the lemon wedge and mayonnaise for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet (cod), soaked and poached
- 86g86g chickpea flour
- 22 eggs
- 120ml120ml reduced-fat milk
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp sweet paprika
- 1/2 tsp1/2 tsp baking powder
- a pinch of salt
- 950ml950ml vegetable oil, for deep-frying
- 22 lemon wedge, to serve
- 56g56g mayonnaise, for dipping
