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Cod and potato fritters

Cod and potato fritters


  • Half
  • 60 minutes
  • For 4 people
  • 1.3 € / person
  • 282kcal per 100g.
  • · ·

How to make cod and potato fritters.

This weekend we have prepared at home one of the most classic appetizers of our gastronomy, the cod and potato fritters .

Basic, delicious and easy to prepare , although they require a little planning for that reason the desalting of the cod. Otherwise the recipe is prepared relatively quickly.

It is a very Easter recipe, which does not mean that we can prepare it at any other time of the year. Even if you want, you have the sweet version, sweet potato fritters . Another great option to share.

To make these cod fritters we have used cod crumbs. They are perfect because they desalinate much faster. They are also economical, as they are the cuttings of the noblest pieces and, as cod is crumbled in these fritters , it does not require any other option.

It is a very suitable snack for the smallest of the house and those who are not especially fond of fish. The “buñuelo” format, boneless and clean, is comfortable to eat and is delighted to eat it.

Because who doesn’t like these fried, golden and crispy dumplings on the outside and juicy and tasty on the inside?

Before starting. Cod and potato

  1. The first thing to do, if you have not desalted the cod crumbs, is to soak it for 24 hours.
  2. During this time we will have it stored in the fridge, so that it does not get bad, and we will change the water two or three times. Thus we remove the salt that is released and ensure a good desalination.
  3. Once the cod is ready, drain and blanch. To do this, heat plenty of water in a saucepan and, when it comes to a boil, dip the cod for 15 seconds.
  4. Remove with the help of a strainer or slotted spoon, drain well and reserve.
  5. In the same water to blanch the cod we cook the potatoes until they are tender.
  6. The time will depend on the size and how new or old they are.
  7. We can chop the potatoes to reduce the cooking time, but they will be more watered down.
  8. We save the water from these cookings because later we will add a little to the dough of fritters later. It will give them more flavor.

Preparation of the cod and potato fritter dough

  1. When the potatoes are tender, drain and mash with a fork.
  2. Add the cod as crumbly as possible and season to taste.
  3. Peel and finely chop the garlic clove. Chop the fresh parsley, in the amount that we like. We add both to the potato and cod mixture.
  4. Next, add the egg, two tablespoons of the cooking water that we have reserved and stir well until obtaining a homogeneous mass.
  5. Finally, we incorporate the wheat flour and the chemical yeast, sieved. We will do this little by little, removing between added and added.
  6. We must try not to overdo it with the amount of flour so that the fritters are fluffy and tender inside, as creamy as possible. Hence, we do not indicate an exact amount of flour, here you have to play with the eye and experience.

Frying and final presentation of cod and potato fritters

  1. Once the dough is ready, all that remains is frying the fritters. Heat plenty of oil in a frying pan or saucepan and drop teaspoons of the dough into it.
  2. We fry at medium high temperature and in small quantities at a time so that the oil does not cool.
  3. We turn so that they are browned on all sides and remove with a spatula, draining the oil.
  4. We deposit on a tray covered with sulfurized paper and continue frying until finished with all the dough.

We serve hot or warm, but always on time.
With a very fresh beer or a glass of Albariño they enter the body which is wonderful.

You can see all the step by step photos of the cod and potato fritter recipe   in this album. Do not miss any detail and they will be perfect, come on, repeat over and over again.

Tips for perfect cod and potato fritters

  • Desalting cod in good condition is key, as is buying the best quality possible. Do not skimp on it because the difference between a donut that you will always remember and another that is neither dependent nor primarily depends on the quality of the raw material.
  • The frying oil must be very hot so that the dough is sealed on the outside as soon as it comes into contact with it and the inside remains juicy. Making sure to drain off excess oil is a wise move.
  • So that the dough does not stick to the teaspoon, we can immerse it in the oil before taking a portion of the dough. Being greased the dough slides through it and will fall into the oil without problem.
  • Be very careful to go overboard with the amount of flour because we can end up with pellets at home instead of fluffy and tender fritters. It is better to stay short and check its consistency by frying the first donut. If it maintains its shape, then the dough is ready. If it spills over the pan, we add a little more flour.

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