Cod fritters

How to make cod fritters .

This weekend we have a recipe with perfect fish to snack on, an easy, fast and cheap menu, cod fritters and French toast .

Very Easter recipes but also perfect to enjoy all year. To make these fritters, I used quality cod loins, although it is normal to take advantage of the thinnest pieces, including flakes that they sell to make fritters or croquettes , where the less showy pieces of this fish are used.

In addition to being a very simple recipe, it is ideal for children, since they have clean fish without bones and they eat it with pleasure.

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I assure you that it will be one of his favorite dishes, even more so if you accompany it with the tomato sauce with mint as I do.

This recipe is a variation of the one I made with my mother when I was little, I do not know if it is the traditional one or not, but of course it is a lifetime. I remember that during my childhood in the days before Easter, cod was one of the most used ingredients.

Perhaps because vigil Fridays were still strictly respected, although if I am honest at home now the tradition has changed.

These little dumplings like the wind fritters are golden and crispy on the outside, while inside they are tender and juicy, impossible to resist them.

Preparation of the ingredients for the fritters. Cod

This recipe is to make about 35 fritters approximately, so they will give you so that everyone can try a family meal.

1. We start by preparing the ingredients, we finely chop the onion and we go through the flakes or the cod loins.
2. Remember that if it comes salted you have to leave the cod immersed in water for at least 48 hours and make water changes every 6 hours approximately.
3. Once desalinated, keep it in the fridge until its preparation. If you do it like I do, starting with cod loins, we crumble them well with our hands, trying to keep small pieces. We go over them to make sure they don’t have a thorn.
4. In a small bowl, sift the flour through a strainer and add two dessert spoons of chemical yeast powder. Mix well and reserve.
5. In the same pot where we are going to make our fritter dough, we are going to poach the onion pieces in a little olive oil.
6. In about five minutes over medium low heat we will have the onion pieces almost transparent, it is the exact point to add the cod and put it on high heat for one minute, stirring with a spoon or spatula so that it does not stick to the casserole.
7. Remove from the heat and add the chopped fresh parsley and combine with all the ingredients.
8. Parsley will give it color and aroma so that our fritters look great. We remove from the casserole and reserve for the final process.

Preparation of the donut dough

1. We put a saucepan over the medium heat with the water and the butter. As soon as it begins to boil, remove and with a spatula, stir it so that it melts completely and integrates with the liquid.
2. We put the sifted flour with the touch of the yeast in one go and bring it back to the fire.
3. Stir with a wooden spoon until you get a homogeneous mass, a smooth cream and without lumps. If we see that there is any lump of flour, do not worry, little by little it will disappear. The heat will end up making it integrate into the dough.
4. In the end it will be like a compact ball. It has to be peeled off the sides of the pot until it appears to be completely dry.
5. We turn off the heat and remove the casserole with the dough that we will just make out of the fire. Let it warm for a few minutes before adding the eggs.
6. There should be a mixture with a texture between a cream and a puree, well integrated and without lumps. If it is too thick, you can add a little water and stir again.
7. We add the eggs one by one and stir in such a way that, until the first is integrated, the second is not added. We will be left with a thick, shiny and much creamier mass of wind fritters.
8. Once we have the base mass prepared, we add the cod compango and carefully stir it so that it integrates.
9. Let it rest for about 15-20 minutes, it is better to be warm before frying.

Frying the cod fritters

1. I have not put salt on these fritters, because although the cod is desalted it always comes with a point of salt.
2. With this topic I advise you to be careful because if you are salted there is no one to eat them.
3. The best thing is that in the first batch to check the temperature of the oil is to fry one and taste. If it is bland, add a little salt and mix, so everything is solved.
4. After 20 minutes of rest, we put to heat over medium heat a frying pan with plenty of neutral oil so that it does not add more flavor to the dough.
5. With the help of two teaspoons, we form small balls with the dough that we will fry.
6. The difficulty of this recipe is in the temperature of the oil, since if it is not hot enough the dough falls to the bottom. We must try to keep it afloat.
7. Although if it is too hot, a dry envelope forms around the donut that prevents it from growing.
8. Also, if the oil is very hot, they will brown very quickly and will be raw inside. The first batch will serve us to try the following ones and they will be delicious.
9. We throw the skillet little by little as they will increase in size. When they are golden, remove the fritters from an absorbent paper.

You can see all the step by step photos of the cod fritter recipe   in this album. Do not miss any detail and they will be perfect.

Tips for some fluffy cod fritters

• Once drained, the ideal is to eat them warm to enjoy the spongy dough. I also like cold but well, better hot. And we already have our donuts for the holidays indicated or for any date of the year.
• These fritters are a great appetizer or starter that you can accompany with a sauce that you like.
• In this case I recommend frying half an onion and adding about 150 ml of tomato sauce. Once the onion has softened, we add a touch of tabasco.
• To finish we add some mint or mint leaves, contrast of flavor and color. You will see how the fritters fly, never better said.
• It is true that as in the past, most parties are no longer celebrated. But what has become clear is that thanks to our gastronomic repertoire. It’s easy to keep the party on the table with this recipe or with All Saints Recipes
• They are perfect as an appetizer but also as a main dish. I encourage you to present them with some sauce, a homemade mayonnaise , tomato sauce or some variation like this sauce with a spicy and refreshing touch of tabasco and peppermint.
• Even the contrast with a sweet sauce of honey and mustard is scary, a few simple threads of house honey gives that touch different and fun to your recipe.
• If you don’t like cod you can substitute it for another one following the step-by-step recipe changing only the fish. Remember that you have to eat them fresh and warm.