Cod cakes / Crispells de Bacallà / Papandúas de Bacalao
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Recipes in this Video
2 recipes
Ingredients
- ●1 lb cod fillets
- ●1 cup breadcrumbs
- ●1/2 cup mashed potatoes
- ●1/4 cup chopped green onions
- ●1/4 cup mayonnaise
- ●1 egg
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●2 tbsp olive oil
Instructions
- 1Poach the cod fillets in simmering water for about 10 minutes until cooked through. Remove and let cool.
- 2In a large bowl, flake the cooked cod into small pieces.
- 3Add the mashed potatoes, breadcrumbs, green onions, mayonnaise, egg, Dijon mustard, salt, pepper, and paprika to the bowl. Mix until well combined.
- 4Form the mixture into small patties, about 2-3 inches in diameter.
- 5Heat olive oil in a skillet over medium heat.
- 6Cook the patties in the skillet for about 4-5 minutes on each side, or until golden brown.
- 7Remove from the skillet and drain on paper towels.
- 8Serve warm with a dipping sauce or salad.
Equipment
skilletmixing bowlmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●1 cup chickpea flour
- ●1/2 cup water
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 cup salt cod (bacallà), soaked and shredded
- ●Vegetable oil for frying
Instructions
- 1In a mixing bowl, combine chickpea flour, water, salt, black pepper, and paprika to form a smooth batter.
- 2Add the shredded salt cod to the batter and mix well until evenly combined.
- 3Heat vegetable oil in a deep frying pan over medium heat.
- 4Once the oil is hot, drop spoonfuls of the batter mixture into the oil.
- 5Fry the crispells until they are golden brown and crispy, about 3-4 minutes per side.
- 6Remove the crispells from the oil and drain on paper towels to remove excess oil.
- 7Serve hot as an appetizer or snack.
Equipment
Mixing bowlDeep frying panSlotted spoonPaper towels
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