Baccalitos (Fish Fritters)
"From "The Best Recipes of the World", Mark Bittman. I used fresh cod as DH won't touch salted cod. I also skipped step about cooking fish and just shredded, cut really good prior to mixing with other ingredients."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 lb cod or 1 lb salted cod
- 1 onion, minced
- 2 garlic cloves, minced
- 1⁄2 teaspoon black pepper
- 1 cup flour
- 2 eggs
- 5 tablespoons fresh parsley
- 1⁄2 cup water
- oil
- 1 tablespoon salt (omit salt if using salted cod)
directions
- If using salted cod, soak fish overnight and rinse, drain next day. Cook fish. Shred it. Combine the fish, onion, garlic and pepper. Mix well. Add the flour and stir a few times, then beat in the eggs one at a time. Add about 1/2 cup water and stir until a batter forms-it should be a bit thicker than pancake batter, but not much, then stir in the parsley.
- Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high. Using a tablespoon, gently drop small.
- spoonfuls of mixture into oil and fry, turning once until golden brown 3 to 5 minutes. Don't crowd fritters.
- Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.
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Reviews
-
This turned out perfect!!! I have never been very good with cooking boney fish or cod. Always burning it!!! This time it was tasty, had a very nice presentation such as resturant quality!!!
RECIPE SUBMITTED BY
<p>I love Recipezaar! The recipes and people have helped me create dishes I would never have done by myself. I finally have gotten the knack of bread (which I love) because of this site. I am on the go workaholic who loves cooking and serving good fresh food to my family. Brought up with Italian food. Inspired by my grandmother who I should have paid more attention to while she was cooking and baking. Mother is a very good cook and a little sneaky. Liver, rabbit, duck, tripe, lamb and meat family would get on hunting trips was served often. Can't really do that with my family as they don't like these different dishes as I do and have protested. Family from Chieti & Naples Italy. My pet peeve is overcooking pasta. I like it al dente everytime and never add sugar to my tomato sauce. My motto is I would rather have a little of a good , natural thing than a lot of no-fat low-fat stuff.</p>
