Cod Fritters Recipes

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 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:

• 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 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:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the olive oil in a pan and saute the garlic, celery and onions until soft. Transfer the mixture to a baking sheet to cool.
• Blanch the potatoes in salted water until almost soft. Transfer half of the potatoes to a baking sheet to cool. Mash the other half of the potatoes, and then let cool.
• Toss the cod with 1/4 cup of the oil and the pepper and sprinkle with salt. Bake the cod until cooked through and turns from opaque to bright white, 5 minutes. Let cool.
• Heat vegetable oil in a large, deep pot or skillet to 350 degrees F.
• Combine the mayonnaise, dill, parsley, egg yolks and lemon juice in a large mixer. Mix in the onion mixture and the mashed potatoes until well incorporated. Add the fish and diced potatoes and mix again until the fish is broken up and well incorporated.
• Form the mixture into 2-ounce balls. Pour the breadcrumbs onto a plate and roll the balls in the breadcrumbs. Fry in batches until golden crisp, about 4 minutes.

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:

• 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:

• Place the cod in a 3-quart saucepan. Pour in enough water to cover by at least three fingers. Bring the water to a boil over high heat. Adjust the heat to simmering and cook just until the cod starts to flake, from 5 to 12 minutes, depending on the size and shape of the piece(s) you are cooking. Drain the salt cod thoroughly and let stand until cool enough to work with.
• Meanwhile, put the bread in a small bowl and pour in enough cold water to cover. Let stand several minutes, until soaked through. While the bread is soaking, slip the pepper halves into the water with the cod. Simmer 2 minutes, fish them out, and let cool.
• Squeeze the excess water from the bread and place the squeezed bread in a mixing bowl. Pat the pepper dry and cut it into fine dice and add to the bread along with the eggs, pepper, parsley, and capers. Beat with a fork until the eggs and bread are thoroughly mixed. Flake the cooled salt cod into 1-inch pieces and stir into the egg mixture. Refrigerate until thoroughly chilled, about 30 minutes. At this point, test the consistency of the cod mixture. Roll a heaping tablespoon into a ball; the cod mixture should be firm enough to hold its shape. If not, add bread crumbs, about 1 teaspoon at a time, until it is firm enough.
• Make the batter
• In a separate mixing bowl, whisk the beer, egg yolks, and lemon zest until smooth. Add 1 3/4 cups of flour and whisk just until smooth. Let the batter stand at room temperature at least 15 minutes or up to 1 hour.
• Pour enough vegetable oil into a deep 12-inch skillet to fill it by 1 1/2 inches. Heat over medium heat until it registers 350° F on a deep-frying thermometer. Preheat the oven to "Warm" or to the lowest setting, and line a baking sheet with paper towels.
• While the oil is coming to temperature, form the fritters: Roll 1 tablespoon of the salt-cod mixture between your palms into an egg shape. Repeat until you have used up all the mixture. You should have about twenty-four fritters. Dredge the fritters in the additional flour to coat lightly on all sides, and drop them into the batter.
• With a wire skimmer, remove a few of the fritters at a time from the batter, allowing excess batter to drip back into the bowl. Slip the fritters into the oil. Add only as many fritters as will float freely in the oil. Don't overcrowd the pan or the oil temperature will drop significantly and the fritters will be soggy and oily. Fry, turning the fritters as necessary, until they are evenly golden brown on all sides, about 5 minutes. While the fritters are frying, adjust the heat as necessary to keep the temperature of the oil as close to 350° F as possible. Transfer the fritters with the skimmer to the prepared baking sheet. Keep them warm in the oven and repeat as necessary with the remaining fritters. Serve hot, with lemon slices, if you like.

Steps:

• Cut the cod into chunks. Melt the butter in a non-stick pan and gently cook the cod until it starts to flake, about 5 mins. Flake the flesh into a bowl when it's cool enough, then season. If the potato is cold, mash it well before adding to the fish, along with the peas, mint and mayo or yogurt. Carefully mix everything together. Flour your hands, then shape the mixture into eight patties. Dust both sides in flour, then chill for at least 30 mins.
• Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in two batches for 3-4 mins each side, turning carefully with a fish slice, until golden and crisp. Serve warm with cherry tomatoes and rocket. Cool and pack into a lunch box.

Steps:

• Chop salt cod with a knife, and then shred it with your fingers. Combine it with the onion, garlic and pepper in a bowl, and mix well with a wooden spoon. Add flour, and stir a few times; then beat in eggs one at a time. Add about 1/2 cup water, and stir; continue to add water (about 1/4 cup more), until a batter forms -- it should be a bit thicker than pancake batter -- and then stir in the herb.
• Letting mixture rest, put about 3 inches of oil in a deep saucepan, and turn heat to medium-high; bring to 350 degrees. (A drop of batter will sizzle energetically when oil reaches that temperature.) Gently drop tablespoonfuls of cod mixture into oil, and fry, turning once, until golden brown, about 5 minutes. Work in batches, taking care not to crowd fritters.
• Drain on paper towels, and serve with lime wedges, or keep in a warm oven until ready to serve.