Cod has a firm flesh and flaky quality that makes it a natural choice for using to make fritters. In this recipe, cod is seasoned with garlic, onion, and parsley before being folded into the batter. When cooking these and other fritters, thekey is to heat the oil in the skillet until hot but not smoking, so the inside has a chance to cook through before the outside is too brown. Also, avoid overcrowding the pan by cooking the fritters in batches, with plenty of space around each to develop a crisp crust.
- 500 grams cod
- 1 onion
- 4 garlic cloves
- 8 bunches parsley
- 4 eggs
- 300 grams flour
- 1 teaspoon baking powder
- 300 milliliters milk
- 1 tablespoon vinegar
- oil (for frying)
- Shred the cod.
- Finely chop the onion, garlic, and parsley. Add the shredded cod and set aside.
- In a large bowl, combine the eggs, flour, baking powder, milk, vinegar and a bit of salt. Whisk until smooth.
- Add the cod mixture and stir until well combined. Taste and season with salt if necessary.
- Heat the oil in a skillet. The oil should not be too hot or the outside of the fritters will burn before the inside is fully cooked. Place tablespoons of batter into the oil, ensuring to leave enough space between them. Cook until golden on one side, then turn to cook the other side.
- Once cooked, remove from the pan and place on paper towels to drain. Remember to replace the paper towels with every batch. Repeat the process until all the batter is gone.
- Serve with with bell peppers and rice.