Cod Corn Fritters W Garlic White Sauce Recipes

Steps:

• Fill a deep pan or deep-fryer with oil 3 to 4-inches deep, and heat oil to 365 degrees F.
• In a medium saucepan, bring milk and butter to a boil. Add flour, and beat with a wooden spoon until it pulls away from the sides of the pan. Off heat, beat in eggs one by one until each one is completely incorporated. Fold in corn and season with salt and pepper.
• Drop into hot oil using a small ice cream scoop or piping bag. Let fritters cook for 3 minutes or until lightly browned and crispy. Drain on paper towels. Serve with the Roasted Garlic and Parsley Dipping Sauce. Garnish with chopped parsley.
• Place everything in blender or food processor and blend until smooth.

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

Steps:

• Scrub and wash potatoes and put on to boil. While the potatoes are boiling, chop fresh herbs and set aside. Prepare dredging flour ingredients and set aside. Remove packaging from Cod Fillets and place in steamer basket of choice. Microwave (as I did for 6 minutes) or steam for 8-10. Let cool till able till handle and flake w/ a knife and fork (and fingers highly recommended)
• Once the potatoes have boiled, rinse with cold water to stop the cooking process. Then let sit for a minute or so. Once almost cooled you can check this my immersing a knife/fork and feeling w/ your fingers to see if their still hot, if their too hot, wait a minute, if you can tolerate the heat, then start working).
• First, take the 2 potatoes, dice up and add to the food processor, add the garlic, and pulse, add the salt, the oil and vinegar... pulse till completely pureed, then finally add the fresh parsley. Taste for seasonings. Pour the garlic sauce in a pretty bowl of choice and set in refridgerator to chill.
• In a separte bowl, add the now almost cooled potatoes and start mashing (take out your frustration I say), add the rest of the ingredients.
• Lastly add the seasoned corn and stir till well incorporated.
• Now start rolling the mixture into balls using an ice scream scoop and your lovely fingers! (note, I make all my balls at once, then start heating the oil then start dredging)
• Place oil in pan (or use a deep fryer of choice), to about 2". Heat the oil to hot.
• While the oil is heating, dredge the cod balls first into the flour, then the egg mixture then the seasoned bread crumbs. Place the cod balls into the hot oil and lower the heat just a smidgen.
• Brown on all sides and remove from heat, and lay on paper toweled lined plate. Season w/ salt. Finish the rest of the fritters.
• Serve the fritters w/ the white garlic sauce and veggie of choice for entree, or on toothpics w/ a cube of crusty bread for appetizers.
• ****Don't forget to double the sauce, this sauce is highly addictive**** Enjoy!

Steps:

• Put the salt cod in a saucepan with enough water to cover it and add a bay leaf. Bring to just under the boil, take the pan off the heat, put a lid on it and leave to sit for 10 mins. Lift the fish out onto a plate, reserving the cooking water. Flake the cod, removing the skin. Cook the potatoes in the salt cod cooking water until tender, about 12 mins depending on size. Drain, then put a clean tea towel over the pan, cover and leave for 5 mins or so (this helps the potatoes dry out a bit).
• Bring 300ml water and the olive oil to the boil in a saucepan. Take the pan off the heat and immediately add the flour in a slow stream, whisking (use a balloon whisk) as you do so. You will end up with a batter, if it is a little lumpy, beat it hard. Leave to cool for about 5 mins. Beat in the eggs, a little at a time, until you have a smooth mixture - you need to beat hard.
• Mash the potatoes with the salt cod, garlic, parsley, lemon juice and seasoning (even though you are using salt cod, this needs good seasoning). Beat the mixture into the batter, then cook over a low heat for about 8 mins, stirring all the time. The mixture should thicken considerably and come away from the sides of the pan. Put in a bowl, cover and leave to cool completely. Form the mixture into balls, bigger than walnuts but not as big as golf balls.
• To make the allioli, gently heat the lemon juice and vinegar in a small pan. Add the saffron, stir to help it dissolve and leave it to sit for 15 mins. Put the garlic on a chopping board and, using salt as an abrasive, crush them to a paste. Put the egg yolks and garlic in a bowl. Using an electric whisk, slowly add the olive oil a drop at a time. As the mixture starts to thicken, you can increase the quantity. Gradually add the saffron mixture, then taste and season (the seasoning and how much lemon juice you use is really important).
• Heat the oil in a deep saucepan (fill it no more than a third full) until it reaches 190C on a thermometer or a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 4 mins, or until deep golden. Drain on a double layer of kitchen paper and serve hot with the allioli and lemon wedges.

Steps:

• Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
• Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
• Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
• Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
• Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.