Spanish · Dinner
Salt Cod Fritters
Salt cod, soaked and poached, is flaked into a garlicky mashed-potato batter with parsley and egg, then formed into small rounds and deep-fried until the crust turns deep gold. Served warm with lemon wedges and a garlic aioli, this tapa carries a briny, savoury depth balanced by starchy potato and fresh herb.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.8gProtein
37.9gFat
29.6gCarbs
2.3gSugar
3.1gFiber
2980mgSodium
257mgChol
6.1gSat Fat
980mgPotassium
95mgCalcium
3.2mgIron
2.9mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Soak the salt cod in cold water for 24 hours, changing the water 3 times, then drain. Poach in simmering water for 8 minutes, drain, cool, and flake, discarding skin and bones.
2
Boil
Cook the diced potato in salted water over medium-high heat for 12 minutes until tender, then drain and mash in a bowl.
3
Build
Fold the flaked cod, minced garlic, chopped parsley, beaten egg, flour, and pepper into the mashed potato until cohesive.
4
Chill
Cover and refrigerate the mixture for 20 minutes so the fritters hold their shape during frying.
5
Fry
Shallow-fry 5 small balls in olive oil over medium heat for 3 to 4 minutes per side until deep gold and firm.
6
Plate
Arrange the fritters on a plate with lemon wedge and garlic aioli alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, soaked and desalted
- 22 small potato, about 4.4 oz (125g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh parsley
- 22 small eggs
- 4 tbsp32g all-purpose flour
- 1/2 cup120ml olive oil, for shallow-frying
- 2 pinch2 pinch black pepper
- 22 lemon wedge, for serving
- 2 tbsp28g garlic aioli
