Cod Fritters Recipes

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

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.

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.

SALT COD FRITTERS: PASTEIS DE BACALHAU

Steps:

• Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.
• While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.
• Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm ¿ a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls ¿ you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.)
• Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F. Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat. Serve hot or at room temperature with lemon wedges.