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Salt Cod Fritters (Emeril Lagasse) Recipe

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Salt Cod Fritters (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
304
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Bring the potatoes and enough water, to cover, to a boil in a small saucepan. Reduce the heat to medium-low. Cook just until fork-tender, about 12 minutes. Drain and transfer to a large bowl. Let cool for about 10 minutes. Mash the potatoes with a fork until fairly smooth. Add the salt cod, green onions, parsley, 2 eggs, the salt, and cayenne, and mix until well blended.
  2. In a large, heavy pot, heat enough vegetable oil to come halfway up the sides to 360 degrees F.
  3. In a small bowl, combine the flour and 1 tablespoon of the Essence. In another bowl, whisk the remaining eggs, the milk, and 1 teaspoon Essence until combined. In a third bowl, combine the bread crumbs with the remaining 4 teaspoons Essence.
  4. Form the cod mixture into balls about 1/4 cup each. Roll first to coat evenly in the flour. Shake to remove any excess, dip in the egg wash, dredge in the seasoned bread crumbs, and place on a baking sheet.
  5. In batches, deep-fry the fritters until golden, about 3 minutes. Using a slotted spoon, transfer the fritters to a paper towel–lined baking sheet.
  6. Season lightly with Essence and serve immediately.
  7. Salt Cod:
  8. 1 pound salt cod, cut into 4-inch pieces
  9. Lay the cod in a single layer in a large glass or ceramic dish. Add enough water to cover the fish by 1 inch. Cover tightly with plastic wrap and refrigerate for 6 hours.
  10. Drain the fish in a colander and rinse under cold running water. Place on a work surface covered with paper towels. Press each piece of fish firmly with your hands to extract as much liquid as possible. Pat the fish dry with paper towels and return to the dish. Cover with fresh water, soaking and draining a total of 3 more times. (Don't worry if you stretch the soaking times to 8 hours.)
  11. Put the rinsed salt cod in an airtight container until ready to use. It can be refrigerated for up to 1 week.
  12. Yield: 1 pound
  13. Essence:
  14. 2 1/2 tablespoons paprika
  15. 2 tablespoons salt
  16. 2 tablespoons garlic powder
  17. 1 tablespoon black pepper
  18. 1 tablespoon onion powder
  19. 1 tablespoon cayenne pepper
  20. 1 tablespoon dried oregano
  21. 1 tablespoon dried thyme
  22. Combine all ingredients thoroughly.
  23. Yield: 2/3 cup
  24. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  25. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 303.71 Kcal (1272 kJ)
Calories from fat 86.11 Kcal
% Daily Value*
Total Fat 9.57g 15%
Cholesterol 62.15mg 21%
Sodium 337.42mg 14%
Potassium 322.44mg 7%
Total Carbs 46.8g 16%
Sugars 1.75g 7%
Dietary Fiber 2.88g 12%
Protein 8.45g 17%
Vitamin C 35.7mg 60%
Iron 2mg 11%
Calcium 56.1mg 6%
Amount Per 100 g
Calories 218.47 Kcal (915 kJ)
Calories from fat 61.94 Kcal
% Daily Value*
Total Fat 6.88g 15%
Cholesterol 44.71mg 21%
Sodium 242.72mg 14%
Potassium 231.95mg 7%
Total Carbs 33.66g 16%
Sugars 1.26g 7%
Dietary Fiber 2.07g 12%
Protein 6.08g 17%
Vitamin C 25.7mg 60%
Iron 1.5mg 11%
Calcium 40.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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