Cod Corn Fritters W Garlic White Sauce Recipes

EASY COD FISH FRITTERS

Steps:

• Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
• Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
• Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.

SALT COD FRITTERS

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

BACALAITOS (CODFISH FRITTERS)

Steps:

• Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.

COD FRITTERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the olive oil in a pan and saute the garlic, celery and onions until soft. Transfer the mixture to a baking sheet to cool.
• Blanch the potatoes in salted water until almost soft. Transfer half of the potatoes to a baking sheet to cool. Mash the other half of the potatoes, and then let cool.
• Toss the cod with 1/4 cup of the oil and the pepper and sprinkle with salt. Bake the cod until cooked through and turns from opaque to bright white, 5 minutes. Let cool.
• Heat vegetable oil in a large, deep pot or skillet to 350 degrees F.
• Combine the mayonnaise, dill, parsley, egg yolks and lemon juice in a large mixer. Mix in the onion mixture and the mashed potatoes until well incorporated. Add the fish and diced potatoes and mix again until the fish is broken up and well incorporated.
• Form the mixture into 2-ounce balls. Pour the breadcrumbs onto a plate and roll the balls in the breadcrumbs. Fry in batches until golden crisp, about 4 minutes.

JAMAICAN CODFISH FRITTERS

Steps:

• Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
• Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown

COD CORN FRITTERS W/ GARLIC WHITE SAUCE

Steps:

• Scrub and wash potatoes and put on to boil. While the potatoes are boiling, chop fresh herbs and set aside. Prepare dredging flour ingredients and set aside. Remove packaging from Cod Fillets and place in steamer basket of choice. Microwave (as I did for 6 minutes) or steam for 8-10. Let cool till able till handle and flake w/ a knife and fork (and fingers highly recommended)
• Once the potatoes have boiled, rinse with cold water to stop the cooking process. Then let sit for a minute or so. Once almost cooled you can check this my immersing a knife/fork and feeling w/ your fingers to see if their still hot, if their too hot, wait a minute, if you can tolerate the heat, then start working).
• First, take the 2 potatoes, dice up and add to the food processor, add the garlic, and pulse, add the salt, the oil and vinegar... pulse till completely pureed, then finally add the fresh parsley. Taste for seasonings. Pour the garlic sauce in a pretty bowl of choice and set in refridgerator to chill.
• In a separte bowl, add the now almost cooled potatoes and start mashing (take out your frustration I say), add the rest of the ingredients.
• Lastly add the seasoned corn and stir till well incorporated.
• Now start rolling the mixture into balls using an ice scream scoop and your lovely fingers! (note, I make all my balls at once, then start heating the oil then start dredging)
• Place oil in pan (or use a deep fryer of choice), to about 2". Heat the oil to hot.
• While the oil is heating, dredge the cod balls first into the flour, then the egg mixture then the seasoned bread crumbs. Place the cod balls into the hot oil and lower the heat just a smidgen.
• Brown on all sides and remove from heat, and lay on paper toweled lined plate. Season w/ salt. Finish the rest of the fritters.
• Serve the fritters w/ the white garlic sauce and veggie of choice for entree, or on toothpics w/ a cube of crusty bread for appetizers.
• ****Don't forget to double the sauce, this sauce is highly addictive**** Enjoy!