Portuguese Salt Cod Fritters
Crispy, fluffy, irresistible salt cod fritters. Enjoy with a spicy perinaise sauce for dipping!
Equipment
- Food Processor
- Deep Fryer
Ingredients
Salt Cod Fritters
- 300 grams salt cod
- 300 grams russet potato, peeled and cut into chunks
- 1 yellow onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 eggs
- 3 tbsp flat-leaf parsley, chopped
- frying oil
Peri-naise
- 1 tbsp peri-peri sauce
- 2 tbsp full-fat mayonnaise
Instructions
Prep the Salt Cod
- Roughly 12 hours before cooking, or overnight, soak the salt cod filets in cold water. Refresh the water every 3-4 hours.
- Once the salt cod has been desalinated, place the fish in a pot of fresh clean water and bring to a boil. Reduce the heat and simmer for 10 minutes. Strain the fish and set aside to cool.
- Once the cod is cool to the touch, gently flake the fish apart and remove all the bones.
Make the Fritters
- In a fresh pot of water, boil the russet potato chunks until fork tender. Strain the potatoes and set aside to cool slightly.
- In a food processor, add the cool fish, potatoes, and all remaining ingredients. Pulse until chunky but well-combined. This mix can be made in advance and set in the fridge until ready to fry.
- Heat your frying oil to roughly 175°C. Using two spoons, scoop your fritter batter into a rough quenelle shape and drop into the fryer. Flip the fritters once while frying, and remove from the fryer when they reach a dark golden colour. Drain the fritters on a paper towel and serve immediately. Garnish with a sprinkling of finishing salt.
- Combine the peri-peri sauce and mayo together in a side dish for a quick dipping sauce.
Notes
Serve with peri-peri sauce or perinaise!