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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
85
Minutes
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Ingredients:

Directions:

  1. In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
  2. With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
  3. In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
  4. In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
  5. Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
  6. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
  7. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
  8. Serve immediately.
  9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  10. 2 1/2 tablespoons paprika
  11. 2 tablespoons salt
  12. 2 tablespoons garlic powder
  13. 1 tablespoon black pepper
  14. 1 tablespoon onion powder
  15. 1 tablespoon cayenne pepper
  16. 1 tablespoon dried oregano
  17. 1 tablespoon dried thyme
  18. Combine all ingredients thoroughly.
  19. Yield: 2/3 cup
  20. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  21. Published by William and Morrow, 1993.
  22. Salt Cod:
  23. 1 pound dried salt cod, cut into 4-inch pieces
  24. In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
  25. Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
  26. Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.
  27. Yield: 1 pound
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.09 Kcal (1273 kJ)
Calories from fat 47.64 Kcal
% Daily Value*
Total Fat 5.29g 8%
Cholesterol 33.13mg 11%
Sodium 83.17mg 3%
Potassium 206.25mg 4%
Total Carbs 46.67g 16%
Sugars 5.06g 20%
Dietary Fiber 4.24g 17%
Protein 14.02g 28%
Vitamin C 13.9mg 23%
Vitamin A 0.5mg 17%
Iron 2mg 11%
Calcium 32.3mg 3%
Amount Per 100 g
Calories 897.45 Kcal (3757 kJ)
Calories from fat 140.6 Kcal
% Daily Value*
Total Fat 15.62g 8%
Cholesterol 97.78mg 11%
Sodium 245.45mg 3%
Potassium 608.69mg 4%
Total Carbs 137.74g 16%
Sugars 14.94g 20%
Dietary Fiber 12.51g 17%
Protein 41.38g 28%
Vitamin C 41.1mg 23%
Vitamin A 1.5mg 17%
Iron 6mg 11%
Calcium 95.5mg 3%

* 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

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

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