Codfish Puppies (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Ingredients:
1/2 pound dried salted cod |
1 tablespoon vegetable oil, plus more for frying |
1/4 cup finely diced onion |
1 celery stalk, finely diced |
2 garlic cloves, minced |
1 tablespoon cayenne pepper |
1 scallion, finely diced |
2 tablespoons chopped cilantro leaves |
1 lime, zested and juiced |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 cup milk |
1 egg |
lime wedges, for garnish |
Directions:
1. Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse.
2. Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges.
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