Cod Fritters Spanish Recipe

Cod Fritters Spanish Recipe

Ingredients

• 1¼ pounds salt cod
• 1¼ pounds russet potatoes, peeled and boiled
• 4½ cups Spanish extra-virgin olive oil
• 1 teaspoon minced garlic
• 1 cup all-purpose flour
• 5 large eggs
• 1 teaspoon chopped flat-leaf parsley
• ¼ teaspoon ground white pepper
• sea salt to taste
• 2 egg whites

Method

1. Put the cod in a large bowl, skin side up
2. Cover with water and refrigerate for 36 hours, changing the water at least 3 times to remove the salt
3. Each time you change the water, reserve about one-third of the previous batch of soaking liquid so the fish retains some of the salty flavor
4. The soaking time needed to release the salt from the fish varies depending on the thickness of your salt cod
5. Drain the cod and pat dry with a paper towel
6. In a medium saute pan, bring ½ cup water to a simmer over medium-high heat
7. Add the cod and cook until tender and easy to break apart with the back of a wooden spoon, about 8 minutes
8. Using a slotted spoon, transfer the cod to a plate and cool
9. Reserve the cod cooking water
10. When the cod is cool enough to handle, shred it with your fingers and set aside
11. Puree the potatoes with a potato masher or in a standing kitchen mixer fitted with the paddle attachment and set aside
12. Pour the reserved cod cooking water and ½ cup of the olive oil into a medium pot, add the garlic, and heat over medium-low heat for 1 minute
13. Add the flour and pureed potatoes and mix well with a wooden spoon
14. Remove the pot from the heat and stir in the eggs, 1 at a time
15. Then fold in the parsley and shredded cod until well combined
16. Add the pepper and salt to taste
17. Lightly whisk the egg whites into a light foam in a separate bowl and fold them into the cod-potato mixture
18. Refrigerate the mixture, covered, for 2 hours or overnight
19. Heat the remaining 4 cups olive oil in a pot to 325°F (measured on a candy thermometer)
20. Working in batches, carefully drop tablespoon-size scoops of the mixture into the hot oil and fry until golden, 3 to 4 minutes, turning often
21. Transfer the fritters to a paper towel-lined plate to drain
22. The fritters should remain a little moist inside; overcooked fritters will be very dry
23. Allow the oil to return to 325°F between batches
24. Season with salt and serve warm

Full List of Fish Recipes
Full List of Cod Recipes

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