Codfish Fritters Recipe

 Codfish Fritters Recipe

Ingredients

(makes about 20 fritters)

500g desalted and shredded cod

4 large potatoes (about 800g)

2 eggs

2 cloves minced garlic

1 medium onion, finely chopped

Parsley and cilantro to taste (chopped)

Salt and black pepper to taste (taste first, as the cod can be salty)

Oil for frying (plentiful, for dipping)

Wheat flour or breadcrumbs for coating (optional)

Preparation

Desalt the cod: Soak in cold water for 24-48 hours, changing the water several times. Cook in boiling water for 10 minutes, drain, and shred well, removing skin and bones.

Cook the potatoes: Cook the potatoes in their skins in boiling water until tender (about 20-25 minutes). Drain, peel while still hot, and mash into a smooth puree.

Mix the ingredients: In a large bowl, combine the mashed potatoes, shredded cod, beaten eggs, garlic, onion, parsley, cilantro, salt, and pepper. Mix well until a smooth, firm dough forms. If it's too wet, add a little flour. Let it rest in the refrigerator for 1 hour to firm up.

Shape the dumplings: With damp hands, form round or oval dumplings the size of a tablespoon. Roll them in flour or breadcrumbs if you want extra crunch.

Fry: Heat plenty of oil in a deep pot or deep fryer to 180°C. Fry the dumplings in batches until golden brown on all sides (3-5 minutes). Drain on paper towels.

Serve: Serve with garlic, lemon, or mayonnaise sauce. Serve hot as a snack or appetizer.