Salt Cod Fritters
Salt cod is often found sealed in plastic and may be called bacalao or bacalhau. It is a regular cod fillet that has been salted and dried to preserve it. It tends to have a strong smell. Serve these with lemon wedges and garlic mayo.
Serves: 20Hands-on: 25 minutesTotal: 1 day 1 hourDifficulty: Medium
- 1 lb. salt cod, bones removed
- Water, as needed
- 2 small russet potatoes, peeled and cubed
- 1 Tbsp. butter
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ cup milk
- ¼ tsp. cayenne powder
- 3 Tbsp. olive oil
- 1 large egg, beaten
- ¼ tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. pepper
- 4 cups vegetable oil
- 1 lemon cut into wedges
- Place the cod in a bowl of cold water. Cover and refrigerate for 12 hours. Refresh the water and soak for 12–18 hours more. Drain. Place the salt cod and potato in a saucepan. Cover with water by 2” and place over medium-high heat. Bring to a boil and then reduce to a simmer for 20 minutes. Drain.
- Place a small skillet over medium heat. Add the butter. Once it has frothed, add the garlic and cook for 1 minute. Whisk in the flour and cook for 1 minute. Whisk in the milk and cayenne pepper slowly, stirring constantly. The sauce should be thickened and smooth. Set aside to cool.
- Put the potatoes in a large bowl. Mash with a fork or other tool. Place the cod on a plate or cutting board. Use a fork to flake the fish apart and add to the potatoes. Stir in the warm sauce, olive oil, egg, baking powder, salt, and pepper until you get a thick mashed-potato like consistency. Let rest for 30 minutes
- Place a Dutch oven over medium-high heat. Add 2” of oil. Divide the mixture in half. Use a large spoon to form the dough into ping-pong-sized balls, and drop into the oil. Stir them frequently to cook evenly. After 6 minutes remove them to paper towels and place in a warm oven. Repeat until all the balls are fried.