Hilda's Salt Cod Fritters With Parsley Sauce Recipe - Cooking Index
Hilda's Salt Cod Fritters With Parsley Sauce Recipe - Cooking Index
| Fritters | ||
| 1 cup | 237ml | Salt cod |
| Milk - as required | ||
| Vegetable oil - for deep-frying | ||
| 1 | Baked potato (large) | |
| 1 | Egg | |
| 1 tablespoon | 15ml | Chopped parsley |
| 2 tablespoons | 30ml | Minced onion |
| 1/2 tablespoon | 7.5ml | Minced garlic |
| 1/2 tablespoon | 7.5ml | Baking powder |
| 1 cup | 62g / 2.2oz | Flour - maybe less |
| 1/2 tablespoon | 7.5ml | Salt |
| 1/4 tablespoon | 3.8ml | Freshly-ground white pepper |
| Parsley Sauce | ||
| 1 tablespoon | 15ml | Minced shallots |
| 1 tablespoon | 15ml | Minced garlic |
| 3/4 cup | 109g / 3.8oz | Finely-chopped parsley |
| 1 tablespoon | 15ml | Capers, chopped, with juice |
| Olive oil | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Make fritters: Three days ahead, cover salt cod with milk and soak, refrigerated, changing milk several times. Rinse cod under cold running water and flake.
Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. Scrape out insides of baked potato into a mixing bowl and add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop from spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by spoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with parsley sauce.
Make parsley sauce: In a small bowl combine all ingredients, taste and adjust seasonings.
This recipe yields about 15 fritters.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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