Salt Cod Fritters
These fritters rely on the sharp, clean salinity of the fish balanced by the richness of the fried dough. When done right, they should be jagged and irregular, providing more surface area for crisping in the hot oil.
Patience is your primary ingredient
The cod must soak for at least 24 hours with multiple water changes. If you rush this, the final result will be inedible.
- large mixing bowl
- heavy-bottomed pot for frying
- slotted spoon
- wire cooling rack
- paper towels
What goes in.
- 1 lbsalt cod, dried
- 1.5 cupsall-purpose flour
- 2large eggs
- 0.5 cupwater or milk
- 0.25 cupfresh parsley, finely chopped
- 2scallions, whites and light greens, minced
- 1 tspbaking powder
- to tasteblack pepper
- for fryingneutral oil, such as grapeseed or canola
Controlled desalination
Submerge the cod in cold water and keep it in the refrigerator. Change the water three to four times over the 24-hour period to ensure the salt levels drop to a palatable range.
The method.
Desalt the cod
Rinse the salt off the surface of the cod under cold water. Place in a bowl covered with fresh, cold water. Change the water every 6-8 hours until the flesh is supple and tastes mildly salty, not aggressive.
Prepare the fish
Drain the cod, pat it dry, and remove any skin or small bones. Flake the meat into small, uniform pieces with your fingers.
Mix the batter
Whisk the flour, baking powder, and pepper in a large bowl. Add the eggs and liquid, stirring until just combined. Fold in the flaked cod, parsley, and scallions.
Heat the oil
Fill your pot with 2 inches of oil. Bring to 350°F. If you don't have a thermometer, drop a tiny bit of batter in; it should sizzle and rise to the top within seconds.
Fry
Drop spoonfuls of the batter into the oil, working in batches to avoid crowding the pot. Fry until deep gold, about 3 minutes, turning once.
Drain
Remove with a slotted spoon and set on a wire rack over paper towels to shed excess oil.
Other turns to take.
Spiced
Fold in a half-teaspoon of cayenne pepper or a finely minced fresh chili to the batter for heat.
Garlic-forward
Add two cloves of finely grated garlic to the batter for a deeper base note.
When it doesn't go to plan.
Always taste a tiny piece of the fish after soaking; if it is still too salty, soak for another few hours.
Do not overwork the batter; mixing it too much makes the fritters tough instead of airy.
Keep the oil temperature consistent; if the oil is too cool, the fritters will soak up grease instead of frying.
The ones that keep coming up.
Can I use a food processor to shred the cod?
Avoid it. You want distinct flakes of fish. A processor will turn the cod into a paste, which makes the fritter dense and rubbery.
How do I know the center is cooked?
Because the pieces of cod are small and the batter is thin, the center will cook through at the same rate the exterior turns golden brown.
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