Recipe: Cod Fritters

Name: Cod Fritters
Prep time: 25 min
Cook time: 10 min
Total time: 2915 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 thick piece of dried and salted cod weighing 8.75 oz (250 g); 4 stems of chives (or failing that, chives); 3 or 4 spring onions (from the garden if possible); 4 cloves of garlic, degerminated; a little flat parsley; 1 very small bird's eye chili; 1 pinch of chili; 1 teaspoon of lemon thyme flowers (lemon if possible); 10.5 oz (300 g) of sifted flour; 0.2 oz (5 g) (1/2 packet) of baking powder; 6 dl of whole milk

By ivan 3.8/5 (5 reviews)

Recipe Cod Fritters - Chef recipe — Photo: Aftouch-cuisine

Prep 25 min

Cook 10 min

Rest 48h

Total 48h35

Servings 4 serv.

Cod fritters are the go-to appetizer when friends drop by. They take two days to prepare, but it pays off: crispy outside, tender inside, punchy with scallions and garlic. Plan 3 to 4 pieces per person.

Ingredients for 4 servings

Adjust for

servings

1 thick piece of dried and salted cod weighing 8.75 oz (250 g)
4 stems of chives (or failing that, chives)
3 or 4 spring onions (from the garden if possible)
4 cloves of garlic, degerminated
a little flat parsley
1 very small bird's eye chili
1 pinch of chili
1 teaspoon of lemon thyme flowers (lemon if possible)
10.5 oz (300 g) of sifted flour
0.2 oz (5 g) (1/2 packet) of baking powder
6 dl of whole milk

Step-by-step directions

Two days before:

1 In a very hot pan grill the cod skin side for 10 minutes.

2 Then soak it in a container of cold water for 24 hours, changing the water every 8 hours.

the day before:

3 Plunge the piece of cod into boiling water and let it cook gently for 20 minutes.

4 Drain then shred by carefully removing the skin and bones and let cool on a rack.

5 In a blender (mixer) chop 4 stems of chives (or failing that, chives), 2 or 3 spring onions cut into 4 pieces, garlic, parsley and 1 pinch of bird's eye chili.

6 In a large bowl mix the flour and milk, then incorporate the mixed spices and add 1 teaspoon of lemon thyme flowers. set aside.

7 Incorporate the cod into the batter, mix well so that it has the consistency of a slightly thick crepe batter, then refrigerate for 24 hours.

The same day:

8 Preheat peanut or grapeseed oil to 180°.

9 At the last moment, incorporate the baking powder into the batter, make balls with a small spoon and fry them.

Chef Patrick's Comment

This reminds me of so many memories, particularly of our past stays with the Pierrot family in St François where we spent our time between colombos, crawfish, grilled lobsters, fritters and a little punch.