Baccalitos (Fish Fritters) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From The Best Recipes of the World , Mark Bittman. I used fresh cod as DH won't touch salted cod. I also skipped step about cooking fish and just shredded, cut really good prior to mixing with other ingredients. Ingredients:
1 lb cod or 1 lb salted cod |
1 onion, minced |
2 garlic cloves, minced |
1/2 teaspoon black pepper |
1 cup flour |
2 eggs |
5 tablespoons fresh parsley |
1/2 cup water |
oil |
1 tablespoon salt (omit salt if using salted cod) |
Directions:
1. If using salted cod, soak fish overnight and rinse, drain next day. Cook fish. Shred it. Combine the fish, onion, garlic and pepper. Mix well. Add the flour and stir a few times, then beat in the eggs one at a time. Add about 1/2 cup water and stir until a batter forms-it should be a bit thicker than pancake batter, but not much, then stir in the parsley.
2. Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high. Using a tablespoon, gently drop small.
3. spoonfuls of mixture into oil and fry, turning once until golden brown 3 to 5 minutes. Don't crowd fritters.
4. Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.
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