Time 8h45m Yield Makes about 2 doz. or 12 servings, about 2 fritters each. Number Of Ingredients 9 Steps:
Place fish in large bowl. Add enough water to completely cover fish. Let stand at room temperature 8 hours, changing the water at least every 2 hours to remove excess salt. Rinse fish; place in large skillet. Add enough water to completely cover fish; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min or until fish is tender. Rinse fish. Shred with fork; place in medium bowl. Add flour, water, onions, eggs, parsley, baking powder and pepper; mix well. Heat oil in large deep skillet to 375°F. Carefully add level tablespoonfuls of the fish mixture, in batches, to skillet. Cook until golden brown, turning occasionally. Drain on paper towels.
Time P1DT1h20m Yield 6 Number Of Ingredients 9 Steps:
Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook’s Note). Remove any bones and skin. Flake and shred the fish into small pieces and set aside. Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended. Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.
Time 15m Yield 24 fritters, 8 serving(s) Number Of Ingredients 12 Steps:
Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish. Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter. Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties. Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Time 6h10m Number Of Ingredients 10 Steps:
Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking. Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown
Time 50m Yield 30 fritters Number Of Ingredients 10 Steps:
Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.
More about “easy cod fish fritters recipes”
Time 1h Yield 50 fritters, 50 serving(s) Number Of Ingredients 9 Steps:
Soak the cod fish in cold water for 2 hours or longer, according the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish. Sift the flour and baking powder into a large bowl. Add the garlic, scallion, pepper (very hot use according to taste), water and canola oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown. Drain on paper towels, keep warm and serve hot as hors-oeuvres.
