Cod Fish Fritters Recipes

Steps:

• Place fish in large bowl. Add enough water to completely cover fish. Let stand at room temperature 8 hours, changing the water at least every 2 hours to remove excess salt. Rinse fish; place in large skillet.
• Add enough water to completely cover fish; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min or until fish is tender. Rinse fish. Shred with fork; place in medium bowl. Add flour, water, onions, eggs, parsley, baking powder and pepper; mix well.
• Heat oil in large deep skillet to 375°F. Carefully add level tablespoonfuls of the fish mixture, in batches, to skillet. Cook until golden brown, turning occasionally. Drain on paper towels.

Steps:

• Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
• Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown

Steps:

• Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
• Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
• Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.

Steps:

• Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
• Drain, rinse with cold water several times.
• In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
• Cool, remove skin and bones.
• Shred the fish.
• In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
• When smooth, mix in garlic, cilantro and shredded fish.
• Check for seasoning, if necessary add some more pepper or the adobo with pepper.
• In a skillet, heat 1/4" of oil on medium heat.
• Drop the batter by spoonsful into hot oil and cook until golden brown.
• Drain on paper towel.
• Enjoy!

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

Steps:

• Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.

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:

• Cut the cod fish in small chunks, place in a pot, cover with water and boil on high for 15 minutes.
• Drain, debone, wash and shred.
• In a bowl, combine flour, salt and baking powder.
• Make a little well in the center. Pour the water slowly and mix to make a thick like sauce.
• Add the pepper and sazón and stir well.
• In a mortar, crush the garlic and culantro leaves. Add to the mix.
• Add the shredded bacalao and mix well.
• In a frying pan, pre-heat the vegetable oil.
• Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.
• Turn as needed.
• Bacalaitos are done when they are golden.
• Drain in paper towels.

Steps:

• Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
• Cook and stir onions in 2 tablespoons oil until tender.
• Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
• Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
• Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
• Serve withy tartar sauce and lemon wedges, if desired.

Steps:

• Soak the cod fish in cold water for 2 hours or longer, according the saltiness and hardness of the fish.
• Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes.
• Drain. Remove any bones and skin and shred the fish.
• Sift the flour and baking powder into a large bowl.
• Add the garlic, scallion, pepper (very hot use according to taste), water and canola oil and mix to a smooth batter. Add the shredded fish and mix well.
• Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.
• Drain on paper towels, keep warm and serve hot as hors-oeuvres.