cod fritters

These cod fritters are delicious when they are freshly made, while they are still very hot. You can serve them with some kind of sauce (mayonnaise, tartar sauce, etc.), as toppings for stewed beans, or on their own, which is how I like them best. Although I'm sure you can think of other ways to eat them.

Accompanied by a mixed salad, they are a great second course, but as an appetizer, together with a nice cold beer, they are priceless. I recommend that you let the dough cool well before frying the fritters, this way it will be easier to shape them.

They can be made in an air fryer and thus reduce a few calories, although the juiciness that the oil gives them during frying is unbeatable. However, if you are watching your diet, the first option is excellent and will allow you to enjoy this traditional morsel of our gastronomy without regrets.

De Buyer Mineral B cast iron frying pan

Ingredients (for 4 people)

• 300 g of desalted cod crumbs
• 150 g butter
• 300 ml of water
• 1/2 teaspoon salt
• 210 g of wheat flour
• 5 g baking powder
• 3 eggs
• 2 cloves of garlic
• Abundant extra virgin olive oil
• Fresh chives (optional)

Magimix Cook Expert Robot , Emile Henry Ceramic Oiler , Revol Porcelain Ramekins

Elaboration

Dough preparation:

Traditional preparation of cod fritters:

1. Heat water in a small saucepan and briefly boil the cod crumbs. A couple of minutes will be enough. Drain, dry well and allow to cool before crumbling with your fingers. Set aside.
2. In another saucepan, heat the 300 ml of water and the butter. When it starts to boil, remove it from the heat and add the sifted wheat flour and baking powder with the yeast in one go. Return it to the heat and stir with a wooden spoon until you get a smooth, lump-free dough.
3. Then we remove the pan from the heat and let the mixture cool before adding the eggs, one at a time, stirring well until combined before adding the next. The mixture should be thick, shiny and creamy.
4. Grate the garlic cloves and add them to the mixture along with the shredded cod. Stir and leave to cool in the fridge for at least one hour.

Preparation with a food processor or Magimix robot:

1. Heat water in a small saucepan and briefly boil the cod crumbs. A couple of minutes will be enough. Drain, dry well and let cool before crumbling with your fingers. Grate the garlic cloves as well. Set both aside.
2. Heat water in a small saucepan and briefly boil the cod crumbs. A couple of minutes will be enough. Drain, dry well and allow to cool before crumbling with your fingers. Set aside.
3. In another saucepan, heat the 300 ml of water and the butter. When it starts to boil, remove it from the heat and add the sifted wheat flour and baking powder with the yeast in one go. Return it to the heat and stir with a wooden spoon until you get a smooth, lump-free dough.
4. Then we remove the pan from the heat and let the mixture cool before adding the eggs, one at a time, stirring well until combined before adding the next. The mixture should be thick, shiny and creamy.
5. Place the water, butter and salt in the stainless steel pot and set to EXPERT, 8 minutes, speed 3, 100 °C. In this recipe, the flour must be scalded, so the water must reach 100 °C.
6. We open the lid and add all the sifted wheat flour and yeast at once. We set the EXPERT setting for 20 seconds, speed 4. We let it cool for 15 minutes before continuing, removing the stainless steel pot from the body of the Magimix Cook Expert and without the lid.
7. Place the stainless steel pot back on the base, cover and set to EXPERT, speed 4. Add the eggs, one by one through the spout, without adding the next one until the previous one has been completely integrated into the dough.
8. When the mixture is homogeneous, add the grated garlic and the crumbled cod and set to EXPERT, 20 seconds, speed 4. Leave to cool in the refrigerator for at least one hour.

Frying the fritters

1. To fry the fritters we need to heat up plenty of oil in a cast iron pan (this is ideal, because the oil heats up quickly) and drop small portions of the dough into it. We turn them over so that they brown on all sides, making sure that they are well done, but creamy.
2. We drain the fritters with a spider or skimmer and place them on a plate covered with absorbent paper to remove excess oil.
3. We repeat the operation as many times as necessary until we finish the dough.
4. Serve the fritters immediately, sprinkled (optional) with chopped fresh chives.

NOTE: You also have the option of frying the fritters in a saucepan (this is practical because you use very little oil to fill it and avoid splashes). For frying, the frying basket is very practical.

Caractère Revol porcelain plate