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Hilda's Salt Cod Fritters With Parsley Sauce

Serves: 15 people

Recipe Ingredients

1 cup 237mlSalt cod
  Milk - as required
  Vegetable oil - for deep-frying
1   Baked potato (large)
1   Egg
1 tablespoon 15mlChopped parsley
2 tablespoons 30mlMinced onion
1/2 tablespoon 7.5mlMinced garlic
1/2 tablespoon 7.5mlBaking powder
1 cup 62g / 2.2ozFlour - maybe less
1/2 tablespoon 7.5mlSalt
1/4 tablespoon 3.8mlFreshly-ground white pepper
  Parsley Sauce
1 tablespoon 15mlMinced shallots
1 tablespoon 15mlMinced garlic
3/4 cup 109g / 3.8ozFinely-chopped parsley
1 tablespoon 15mlCapers, chopped, with juice
  Olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) - Downloaded from their Web-Site -


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