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Appetizers

Codfish Fritters

  • 5m serving time
  • 15m cooking time
  • 4 food portion(s)
Codfish Fritters

Made with Maizenaku

Maizenaku
SEE PRODUCT

Ingredients

  • 8 ounces salted cod OR fresh cod
  • 7 cups water, divided
  • 1 cup flour
  • 1 teaspoon Baking Powder
  • 1/2 cup water
  • 1 egg, lightly beaten
  • 1 tablespoon Corn Oil
  • Dash salt
  • Dash black fine grind pepper
  • 1 to 2 cloves garlic, minced
  • 1/4 cup finely chopped parsley
  • 1 jalapeño pepper, finely chopped
  • Approximately 1 quart Corn Oil

HOW TO MAKE

  1. Soak salted cod in 4 cups water for 4 hours, changing water occasionally. Drain and rinse under cold running water.
  2. Combine cod with 3 cups fresh water. Bring to boil over medium-high heat. Reduce heat; simmer uncovered 20 minutes or until fish flakes with a fork. Drain well. Remove skin and bones; flake. Set aside to cool
  3. Combine flour, baking powder, 1/2 cup water, egg, 1 tablespoon corn oil, salt and pepper. Whisk until batter is smooth. Stir in flaked cod, garlic, parsley and jalapeño.
  4. Pour corn oil into a large, deep skillet or saucepan, filling no more than 1/3 full. Heat over medium heat to 375°F.
  5. Carefully add cod mixture by rounded teaspoonfuls, a few at a time. Fry, turning once, 3 minutes or until golden. Drain on paper towels. Serve with favorite dipping sauce.
  6. *NOTE: If using fresh cod, omit soaking and add 1-1/2 teaspoons salt to cod mixture in step 3.
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