cod fritters

These cod fritters are delicious freshly made, when they are still piping hot. You can serve them with some kind of sauce (mayonnaise, tartar,...), as chunks of stewed beans or on their own, which is how I like them best. Although surely you can think of other ways to consume them.

Accompanied by a mixed salad they are a wonderful second course, but as an appetizer, along with a very cold beer, it is priceless. I advise you to let the dough cool well before frying the fritters, this way it will be easier for you to shape them.

They can be made in an air fryer and thus reduce a few calories, although the juiciness that the oil provides in frying is unbeatable. However, if you are taking care of your diet, the first option is excellent and will allow you to enjoy this traditional snack of our gastronomy without remorse.

Iron skillet Mineral B De Buyer

Ingredients for 4 people)

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

Robot Magimix Cook Expert , Emile Henry ceramic oil can , Revol porcelain ramekins

Elaboration

Preparation of the dough:

Traditional preparation of cod fritters:

1. Heat water in a small saucepan and bring the cod crumbs to a short boil. A couple of minutes will be enough. Drain, dry well and let it warm before crumbling with your fingers. We booked.
2. In another saucepan we heat the 300 ml of water and the butter. When it starts to boil, remove it from the heat and add the wheat flour and chemical yeast, sifted, with the yeast in one fell swoop. We take it back to the fire and stir with a wooden spoon until we get a homogeneous mass without lumps.
3. Then we remove the saucepan from the heat and let the dough warm up before adding the eggs, one at a time, stirring well until incorporated before adding the next one. We have to have a thick, shiny and creamy mass.
4. Grate the garlic cloves and add them to the dough together with the crumbled cod. Remove and let cool in the fridge for at least an hour.

Preparation with food processor or Magimix robot:

1. Heat water in a small saucepan and bring the cod crumbs to a short boil. A couple of minutes will be enough. Drain, dry well and let it warm before crumbling with your fingers. Also grate the garlic cloves. We booked both.
2. Heat water in a small saucepan and bring the cod crumbs to a short boil. A couple of minutes will be enough. Drain, dry well and let it warm before crumbling with your fingers. We booked.
3. In another saucepan we heat the 300 ml of water and the butter. When it starts to boil, remove it from the heat and add the wheat flour and chemical yeast, sifted, with the yeast in one fell swoop. We take it back to the fire and stir with a wooden spoon until we get a homogeneous mass without lumps.
4. Then we remove the saucepan from the heat and let the dough warm up before adding the eggs, one at a time, stirring well until incorporated before adding the next one. We have to have a thick, shiny and creamy mass.
5. Put the water, butter and salt in the stainless steel pot and program EXPERT, 8 minutes, speed 3, 100 °C. In this recipe, the flour has to be scalded, so the water has to reach 100 °C.
6. We open the lid and add all the wheat flour and yeast, sifted, at once. Program EXPERT, 20 seconds, speed 4. Let 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 program EXPERT, speed 4. Add the eggs, one by one through the bowl, without pouring the next one until the previous one has not been completely integrated into the dough.
8. When the mixture is homogeneous, add the grated garlic and the crumbled cod and program EXPERT, 20 seconds, speed 4. Let cool in the fridge for at least one hour.

fritters fry

1. To fry the fritters we need to heat plenty of oil in an iron skillet (it is ideal, because the oil quickly warms up) and drop small portions of dough inside. We turn them so that they are browned on all sides, making sure that they are well done, but creamy.
2. Drain the fritters with a spider or slotted spoon 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 with 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 (it is practical because you use little oil to fill it and avoid splashing). For frying, the frying basket is very practical.

Porcelain plate Caractère Revol