Baccala (Salt Cod) with Potatoes, Capers, and Olives

baccala

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, and canned tuna is more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Green olives are often lower in sodium, and kalamata olives can be less expensive.

Rinse the baccala under water to remove exterior salt.

Soak the baccala in a glass bowl, changing the water every 8 to 12 hours.

Soak for 24 to 48 hours, tasting to check saltiness, and adjust soaking time as needed.

After 3 days, drain and use 1 pound of baccala for the recipe.

Boil the baccala in a mixture of 1.5 cups milk and enough water to cover, for about 15 to 20 minutes until cooked.

Strain the baccala in a colander and rinse under cold water to cool it down.

Finely dice half a cup of onion and half a cup of parsley.

Mash the cooked baccala using a ricer or fork, checking for bones as you do so.

Mix in the diced onion, parsley, and 1 teaspoon of black pepper.

Add 1 teaspoon of salt after tasting the mixture for saltiness.

Add 2 eggs to the mixture, adjusting to 3 eggs if needed for consistency.

Form the mixture into fritters, wetting hands with water to prevent sticking.

Place fritters on parchment paper while preparing to fry.

Heat canola oil in a pan to about 1 inch deep for frying.

Test the oil temperature with a wooden spoon; bubbles should form.

Fry the fritters for about 3 to 5 minutes total, turning halfway until golden brown.

Remove fritters and salt them immediately after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens