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Prep Time: 780 Minutes Cook Time: 0 Minutes |
Ready In: 780 Minutes Servings: 8 |
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These are delicious. I first tasted them in Kensington Market at a Portugese bakery. Later I saw them at a Tapas Bar. I don't know the Spanish name for them but one of my cheffy buddies got me the recipe. Ingredients:
1 1/4 lbs salt cod fish |
5 cups unsalted potatoes (riced or finely mashed) |
1/2 cup finely chopped onion |
1/3 cup finely chopped fresh parsley |
4 teaspoons lemon juice |
1/4 teaspoon nutmeg |
1/4 teaspoon pepper |
3 eggs, beaten |
oil (for deep frying) |
Directions:
1. Rinse and soak the cod 12 hours or overnight in several changes of cold water.
2. Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
3. Drain , cool and remove skin and bones.
4. Shred finely in the food processor making sure ther are no chunks.
5. Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
6. Stir in eggs to form a firm , malleable mixture.
7. Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
8. In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
9. Serve with lemon and olives.
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