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 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.
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 55m Yield 36 fritters, 6 serving(s) Number Of Ingredients 12 Steps:
Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake. Cook and stir onions in 2 tablespoons oil until tender. Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F. Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions. Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels. Serve withy tartar sauce and lemon wedges, if desired.
