Cod fritters

These cod fritters are delicious freshly made, when they're still piping hot. You can serve them with some kind of sauce (mayonnaise, tartar, ...), as a garnish for a bean stew or on their own, which is how I like them best. I'm sure you'll think of other ways to enjoy them.

Served with a mixed salad they're a great main course, but as an appetizer with an ice-cold beer, they're priceless. I recommend letting the batter cool well before frying the fritters; this will make it easier to shape them.

They can be made in an air fryer and thus reduce a few calories, although the juiciness that oil gives during frying is unbeatable. However, if you're watching your diet, the first option is excellent and will let you enjoy this traditional bite of our cuisine without guilt.

De Buyer Mineral B iron frying pan

Ingredients (for 4 people)

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

Magimix Cook Expert, Emile Henry ceramic oil cruet, Revol porcelain ramekins

Preparation

Preparing the batter:

Traditional preparation of the cod fritters:

1. We heat water in a small saucepan and give the cod flakes a short boil. A couple of minutes will be enough. Drain, dry well and let cool slightly before flaking with your fingers. Set aside.
2. In another Shallow Casserole, heat the 300 ml of water and the butter. When it begins to boil, remove it from the heat and add the wheat flour and the baking powder, sifted, all at once. Return it to the heat and stir with a wooden spoon until you get a smooth, lump-free mixture.
3. Then remove the Shallow Casserole from the heat and let the mixture cool slightly before adding the eggs, one at a time, stirring well to incorporate each before adding the next. You should end up with a thick, glossy, creamy mixture.
4. Grate the garlic cloves and add them to the batter along with the flaked cod. Stir and chill in the refrigerator for at least one hour.

Preparation with a food processor or Magimix robot:

1. We heat water in a small saucepan and give the cod flakes a short boil. A couple of minutes will be enough. Drain, dry well and let cool slightly before flaking with your fingers. Also grate the garlic cloves. Set both aside.
2. We heat water in a small saucepan and give the cod flakes a short boil. A couple of minutes will be enough. Drain, dry well and let cool slightly before flaking with your fingers. Set aside.
3. In another Shallow Casserole, heat the 300 ml of water and the butter. When it begins to boil, remove it from the heat and add the wheat flour and the baking powder, sifted, all at once. Return it to the heat and stir with a wooden spoon until you get a smooth, lump-free mixture.
4. Then remove the Shallow Casserole from the heat and let the mixture cool slightly before adding the eggs, one at a time, stirring well to incorporate each before adding the next. You should end up with a thick, glossy, creamy mixture.
5. Place the water, butter and salt in the stainless steel bowl and program EXPERT, 8 minutes, speed 3, 100 °C. In this recipe the flour must be scalded, which is why the water needs to reach 100 °C.
6. Open the lid and add all the wheat flour and the baking powder, sifted, all at once. Program EXPERT, 20 seconds, speed 4. Let cool for 15 minutes before continuing, removing the stainless steel bowl from the body of Magimix Cook Expert and without the lid.
7. Place the stainless steel bowl back on the base, cover and program EXPERT, speed 4. Add the eggs, one by one through the feed tube, not pouring the next until the previous one is fully incorporated into the batter.
8. When the mixture is homogeneous, add the grated garlic and the flaked cod and program EXPERT, 20 seconds, speed 4. Chill in the refrigerator for at least one hour.

Frying the fritters

1. To fry the fritters we need to heat plenty of oil in a cast-iron skillet (it's ideal, because the oil heats up quickly) and drop small portions of batter into it. Turn them so they brown on all sides, ensuring they're well cooked but creamy inside.
2. Drain the fritters with a spider skimmer or slotted spoon and place them on a plate lined with absorbent paper to remove excess oil.
3. Repeat the operation as many times as necessary until you've used all the batter.
4. Serve the fritters immediately, sprinkled (optional) with chopped fresh chives.

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

Revol Caractère porcelain plate