Salt Cod Fritters
These are a staple of coastal kitchens, relying on the contrast between a rigid, bubbling crust and a cloud-like center. Properly desalted fish provides the backbone, while plenty of parsley and a hint of onion bring the brightness needed to cut through the fry.
Patience is your primary ingredient.
The fish must be desalted over 24 to 48 hours with frequent water changes, or the result will be inedible. Ensure your oil is consistently hot to avoid greasy, heavy fritters.
- Large mixing bowl
- Heavy-bottomed pot for frying
- Slotted spoon
- Wire rack
- Paper towels
What goes in.
- 1 lbsalt cod, bone-in
- 1.5 cupsall-purpose flour
- 1 cupwater or milk
- 2large eggs
- 1/2 cupfresh parsley, finely minced
- 1small shallot, grated
- 1 tspbaking powder
- to tastefreshly cracked black pepper
- 1 quartneutral frying oil
Folding and Dropping
Use a two-spoon technique to shape the batter into loose spheres. Dropping them gently into the oil ensures they don't flatten and allows the heat to expand the batter into a sphere.
The method.
Desalt the cod
Rinse the salt off the fish. Place in a large bowl of cold water, refrigerated. Change the water at least four times over 24 to 48 hours until the fish is tender and mild.
Prepare the fish
Poach the desalted cod in fresh water for 10 minutes. Drain, cool, and remove all skin and bones. Shred the flesh into very small, uniform pieces with your fingers.
Create the batter
Whisk flour, baking powder, eggs, and liquid until smooth. Fold in the shredded cod, parsley, shallot, and pepper. The batter should be thick, clinging to the spoon without sliding off easily.
Fry the fritters
Heat oil in a pot to 365°F. Scoop rounded tablespoons of batter and carefully drop them into the oil. Do not overcrowd; work in batches.
Finish and drain
Fry until deep golden brown on all sides, about 4 minutes. Remove with a slotted spoon to a wire rack set over paper towels.
Other turns to take.
Spiced
Add a pinch of cayenne or finely diced piri-piri pepper to the batter for heat.
Cheesy
Fold in a small amount of finely grated hard cheese like Parmesan or Pecorino.
When it doesn't go to plan.
Test the salt level of the fish before adding it to the batter; if it remains too salty, rinse the shredded pieces once more.
If the batter is too thin, it will create 'legs' or tails in the oil; add a tablespoon of flour until it holds its shape.
Keep the fried fritters in a low oven (200°F) on a rack while you finish the remaining batches.
The ones that keep coming up.
Can I use fresh cod instead?
The flavor and texture of salt cod are distinct; fresh cod will not provide the same density or characteristic salt-cured depth.
Why did my fritters turn out greasy?
The oil temperature likely dropped too low. Maintain heat between batches and wait for the thermometer to return to 365°F before adding more.
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