Salt Cod Fritters Pasteis De Bacalhau |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 24 |
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. Makes about 24 fritters. Ingredients:
look for salt cod in fish markets and some well-stocked supermarkets. it is shelf stable and typically packaged in a wooden box or plastic bag. be sure to change the water when soaking the salt cod as directed in step 1, or the fritters will taste unpalatably salty. serve with garlic mayonnaise or romesco sauce (see related recipes). |
Directions:
1. INGREDIENTS
2. 1 pound salt cod , checked for bones and rinsed thoroughly
3. 12 ounces russet potatoes (about 2 small), peeled and cut into 1-inch chunks
4. 4 tablespoons (1/2 stick) unsalted butter
5. 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
6. 1/4 cup unbleached all-purpose flour
7. 1/2 cup whole or low-fat milk
8. 1/4 cup extra-virgin olive oil
9. 1 large egg , lightly beaten
10. 1/8 teaspoon baking powder
11. 2 tablespoons minced fresh parsley leaves
12. 1/8 teaspoon salt
13. 1/8 teaspoon ground black pepper
14. 4 - 6 cups vegetable oil (for frying)
15. 1 lemon , cut into wedges (for serving)
16. INSTRUCTIONS
17. 1. Submerge the salt cod in a large bowl of cool water; cover and refrigerate until the cod is soft enough to break apart easily with your fingers, about 24 hours, changing the water twice to rid the fish of excess salt.
18. 2. Drain the salt cod, discarding the water. Place the salt cod and potato in a large saucepan and cover by 2 inches of water. Bring to a boil, then reduce to a simmer and cook until the cod and potatoes are tender, 15 to 20 minutes.
19. 3. Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, whisking constantly, until the béchamel is thickened and smooth, about 3 minutes. Set aside to cool slightly.
20. 4. Drain the cod and potatoes thoroughly, then transfer to a large bowl. Using a fork, mash the cod and potatoes into small pieces. Stir in the béchamel, olive oil, egg, baking powder, parsley, salt, and pepper until well incorporated and the mixture has a creamy consistency. (At this point, the mixture can be refrigerated in an airtight container for up to 2 days. Let stand for 30 minutes before frying.)
21. 5. Adjust an oven rack to the middle position, place a large paper towel–lined plate on the rack, and heat the oven to 200 degrees. Measure 3 inches of vegetable oil into a large Dutch oven and heat to 375 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fat thermometer onto the side of the pan.) Using two spoons, carefully scoop 12 golf ball–sized fritters into the hot oil. Fry, stirring to prevent them from sticking, until golden, about 6 minutes. Transfer the fritters to the plate in the oven using a wire spider or slotted spoon. Return the oil to 375 degrees and repeat with the remaining cod mixture. Serve immediately with the lemon wedges.
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