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Codfish Fritters

Codfish Fritters




4 portions


25 minutes

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  • 8 ounces salted cod OR fresh cod* (see note below)
  • 7 cups water, divided
  • 1 tasse de farine
  • 1 c. à thé de poudre à pâte Fleischmann's®
  • 1/2 tasse d’eau
  • 1 œuf légèrement battu
  • 1 cuillère à soupe d'huile de maïs Mazola®
  • Pincée de sel
  • Dash black fine grind pepper
  • 1 to 2 cloves garlic, minced
  • 1/4 cup finely chopped parsley
  • 1 jalapeño pepper, finely chopped
  • Approximately 1 quart Mazola® Corn Oil



  1. Soak salted cod in 4 cups water for 4 hours, changing water occasionally. Drain and rinse under cold running water.
  2. Combine cod with 3 cups fresh water. Bring to boil over medium-high heat. Reduce heat; simmer uncovered 20 minutes or until fish flakes with a fork. Drain well. Remove skin and bones; flake. Set aside to cool
  3. Combine flour, baking powder, 1/2 cup water, egg, 1 tablespoon corn oil, salt and pepper. Whisk until batter is smooth. Stir in flaked cod, garlic, parsley and jalapeñ;o.
  4. Pour corn oil into a large, deep skillet or saucepan, filling no more than 1/3 full. Heat over medium heat to 375°F.
  5. Carefully add cod mixture by rounded teaspoonfuls, a few at a time. Fry, turning once, 3 minutes or until golden. Drain on paper towels. Serve with favourite dipping sauce.

*NOTE: If using fresh cod, omit soaking and add 1-1/2 teaspoons salt to cod mixture in step 3.

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