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Cod Fritters - Crispells Forki
Cod fritters, with a crispy crust and a tender interior thanks to the potato, are flavorful bites of desalted dried cod, perfect for serving hot.
fried
fritter
appetizer
fish
Ingredients
Servings:
4

Ingredients

  • 250 gdesalted dried cod (once desalted weighs a little more)
  • 60 gflour
  • 100 gpotato
  • 125 mlwater from boiling the potato and the cod
  • 25 mlolive oil for pastaxoux
  • 1 whole egg
  • 1 ggarlic cloves
  • 2 leavesbay leaf
  • parsley
  • black pepper powder
  • mild oil for frying
Nutritional Information

Per Serving (Approx.)

Calories
194 kcal
Protein
6 g
Fat
9 g
Carbohydrates
22 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparing the Cod

  • Sift the flour with a fine sieve and reserve it to make the choux pastry.
  • Peel the potatoes and cut them into small cubes approximately 1 cm on each side to ensure even cooking.
  • Boil the potatoes along with a bay leaf in a somewhat large pot with enough water to completely cover them. Let them boil for about 10 minutes or until the potatoes are almost cooked.
  • Add the desalted cod to the pot with the potatoes. When the water returns to a boil, cook the cod for only 1 minute.
  • Strain the potatoes and cod, reserving the cooking water in one container and the potatoes with the cod in another.
  • Crush the garlic cloves and parsley leaves in a mortar until you obtain a homogeneous paste.
  • Once the garlic and parsley are crushed, add the drained cod mixed with the potatoes in small quantities. As you crush the ingredients, transfer the mixture to a bowl. When everything is crushed, mix well until you achieve a more or less fine dough, according to your preference.
  • Add a bit of black pepper to taste for an additional touch of flavor.

Pastaxoux

  • In another container, we will prepare a pâte à choux by bringing the indicated amounts of cod water and oil to a boil over medium heat in a saucepan.
  • When the water reaches boiling point, pour in the sifted flour, ALL AT Once, and stir immediately with a wooden spatula for about 2-3 minutes. Remove From THE Heat and continue stirring without stopping with the spatula. Initially, the dough will stick to the sides of the pot, but as you continue stirring, it will eventually come off. When the dough is smooth and separates from the sides, add the whole egg. Note: If you do not remove the saucepan from the heat when you add the egg, it will coagulate, which is not desirable. Note: The spatula should be wooden because it is better to be rigid due to the force required.
  • Once we have added the whole egg, continue stirring without stopping. Initially, the dough loses density and breaks apart; as we keep stirring for about 4-5 minutes, it comes back together. When we achieve a smooth and homogeneous dough again, it is ready.
  • Gradually incorporate the cod into the dough, in several batches, until both mixtures are well integrated. If necessary, add a little of the cod boiling water, but the dough should remain somewhat thick.
  • Let the dough rest in the refrigerator for at least 1 hour.

Finishing

  • Shape the fritter balls using two tablespoons and place them on a plate. This will allow us to fry continuously, as the thick consistency of the dough keeps the balls intact.
  • Heat oil in a pan until it reaches around 180°C (356°F). Fry the fritters in this abundant and very hot oil until golden, about 2-3 minutes on each side. Finish shaping the fritters as you place them in the pan.
  • Once fried, allow the fritters to drain on absorbent kitchen paper to remove the excess oil.
  • Let the prepared batter rest for 1 hour in the refrigerator to ensure better consistency when frying.
  • Fry the fritters again in abundant and very hot oil at about 180°C until they are well browned, for about 2-3 minutes per side, shaping the fritters as you place them in the pan.
  • Once fried, let the fritters drain on absorbent kitchen paper to remove the leftover oil.
Recommendations & Tricks
  • Note: When adding the egg to the dough, it is crucial to remove the pan from the heat to prevent the egg from setting; a set egg will cause the dough not to integrate properly.
  • Use a wooden spatula, as its rigidity allows you to stir with the necessary force to bind the dough well.
  • Once the egg has been added, do not stop stirring; initially, the dough will break apart, but as you continue to stir, it will come together again, achieving a smooth and homogeneous texture.
  • Incorporate the cod into the dough gradually, in several batches, making sure it is well integrated before adding more. If necessary, add a bit of boiling water to adjust the consistency.
  • Let the dough rest in the refrigerator for at least 1 hour to allow the flavors to develop and the texture to improve.
  • Before frying, shape the fritter balls using two tablespoons, placing them on a plate ready for continuous and efficient frying.
  • When frying, ensure the oil is at the proper temperature, around 180°C, to guarantee even cooking and prevent the fritters from absorbing too much oil.