Spanish · Dinner
Fried Salt Cod Balls
Salt cod is soaked, poached and flaked, then bound with mashed potato, garlic, parsley and egg yolk into small balls, coated in breadcrumbs and deep-fried until golden. Served hot with lemon wedges and garlicky aioli, these are a classic Spanish tapas snack.
$5
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
425Calories
28.4gProtein
20.5gFat
32.8gCarbs
2.4gSugar
3.1gFiber
1245mgSodium
212mgChol
3.8gSat Fat
756mgPotassium
88mgCalcium
2.1mgIron
1.8mcgVitamin B12
16mgVitamin C
gluten-free-adaptable
low-calorie
mediterranean
hidden-gems
Instructions
1
Prep
Soak the salt cod in cold water, changing the water two to three times over 12 hours in the refrigerator until plump.
2
Poach
Drain the cod and place in a saucepan with fresh water; bring to a bare simmer over medium heat for 8 minutes until the flesh flakes easily.
3
Prep
Drain the cod, flake it finely into a bowl, mash in the boiled potato, then stir in minced garlic, chopped parsley, egg yolk and black pepper until combined.
4
Chill
Cover the bowl and refrigerate the mixture 30 minutes until firm enough to hold its shape when rolled.
5
Build
Roll the chilled mixture into 6 to 7 small balls, dredge in flour, dip in lightly beaten egg white, then coat in breadcrumbs, pressing gently.
6
Fry
Heat olive oil for deep-frying in a small saucepan to 350°F (175°C) and fry the balls in batches for 3 to 4 minutes, turning occasionally, until deep golden brown and crisp.
7
Drain
Lift the fried balls onto a paper-towel-lined plate and rest 2 minutes to shed excess oil.
8
Plate
Arrange the salt cod balls on a plate with lemon wedge and a dollop of mayonnaise mixed with minced garlic.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz230g, soaked and poached salt cod
- 22 small potato (about 120g), peeled and boiled
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh parsley
- 22 small eggs
- 2 tbsp2 tbsp all-purpose flour
- 1/2 cup60g dried breadcrumbs
- 4 tbsp60ml olive oil for deep-frying
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp mayonnaise
- 1 clove1 clove garlic for aioli
