This classic dish hails from Portugal. These delicious homemade salt cod fritters are soft on the inside and crispy on the outside. You can serve it as an appetizer or as a main dish!
INGREDIENTS
- 2 1/4 pounds potatoes
- 17 1/2 ounces salt cod, soaked for 24 hours
- 5 eggs
- Salt (to taste)
- 1 bunch of parsley
- Pepper (to taste)
- 1 small onion
- Vegetable oil for frying
- Water
DIRECTIONS
- Wash and peel the potatoes. Place the potatoes on a large saucepan and season with salt. Add the cod and pour the water (enough water to cover the potatoes and cod). Boil over medium-high heat.
- When it starts to boil, reduce to medium-low heat and cook for about 25 minutes. Remove the cod about 5 to 6 minutes after the water starts boiling.
- Drain the cod with a slotted spoon and let cool slightly. Remove the skin and bones and flake the cod with a fork.
- Wrap the cod in a cloth and crush it against a kitchen table.
- When the potatoes are cooked, drain the water. Place the potatoes in a large bowl and mash them with a potato masher.
- Add the chopped onion, chopped parsley, pepper, smashed cod, eggs and salt if necessary. Mix everything with your hands until a homogeneous mixture.
- With two tablespoons, shape the mixture into quenelles–egg-shaped ovals.
- Heat the oil in a deep fryer (place a cork stopper in the oil to prevent making foam). Once the oil is shimmering, carefully place the cod fritters and fry until golden brown.
- Transfer the cod fritters to a paper towel-lined plate to drain the excess oil.
- Serve the cod fritters with a delicious tomato rice or peas rice.
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