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Salt cod and potato fritters<br />
Crispy fritters of Spanish or possibly Jewish origin.<br />
Dried salt cod<br />
Potatoes<br />
Onion or shallot<br />
Celery<br />
Egg<br />
White flour<br />
Salt and pepper<br />
Peanut oil<br />
Salt cod can be prepared in one day if you start in<br />
the morning, but it’s usually best if you let it go<br />
overnight in the fridge.<br />
I prefer white or yukon gold potatoes (not baking<br />
potatoes) for this dish.<br />
The better quality the peanut oil, the better these<br />
will taste.<br />
Rinse the extra salt off the fish and cut it into<br />
manageable chunks. Cover with cold water and<br />
refrigerate. Two times, take out and change the<br />
water. It needs to take on water and become only<br />
moderately salty.<br />
Dice a stalk of celery and equal amount of onion,<br />
as you would for a mirepoix, but leave them raw.<br />
Run the potatoes through a shredder; you can<br />
peel them first if you prefer. Squeeze them dry in<br />
a kitchen towel, fluff them back up and add the<br />
celery and onion bits. Add enough flour to coat<br />
everything lightly. Also add pepper at this point.<br />
Chop the cod finely and add to the potato<br />
mixture, then add enough egg to just bind everything<br />
together. Form into patties and fry on a<br />
griddle. Only add salt if you try one and the cod is<br />
not salty enough to season everything else.<br />
Serves: 8 per lb cod<br />
Cooking time: 40 minutes<br />
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