How to make Codfish fritters - Pataniscas de Bacalhau - #tasty #codfish #fritters

salt cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Canned tuna is more affordable and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for frying.

Rehydrate the salted cod by simmering it in about 1 liter (1 quart) of water with a bay leaf and one garlic clove for about 10 minutes.

After 10 minutes, turn off the heat and let the cod rest for an additional 5 minutes.

Remove all the fish bones and skin, then shred the cod into small pieces.

In a bowl, add the flour, cool poaching water, and salt to taste to start the batter.

Add the eggs one by one, then add the finely sliced onion, garlic cloves, shredded cod, parsley, and season with pepper, nutmeg powder, and salt to taste.

If the batter is too thick, add additional poaching water until it reaches a consistency thicker than pancake batter.

In a skillet, heat about half a liter of virgin olive oil for frying.

Using a serving spoon, gather about 2 to 3 tablespoons of batter and carefully drop it into the hot oil.

The batter should start bubbling right away; if not, the oil is not hot enough.

Cook each fritter for about 2 minutes on each side until they turn a delicious golden brown.

Let the fritters rest on kitchen paper to remove excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens