Codfish And Potato Fritters Recipe 445 Food

EASY COD FISH FRITTERS

Steps:

• Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
• Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
• Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.

[RECIPE + VIDEO] CODFISH AND POTATO FRITTERS

Steps:

• Mix all the ingredients and let it rest in the fridge overnight.
• Rinse codfish with running water until all the superficial salt has been washed away. Shred codfish into small pieces and soak overnight in a gallon of water.
• Sieve to get rid of the water. Taste it to make sure it isn't still salty (if it is it need to be soaked in clean water for another two hours).
• Using two forks (or your very pretty hands) shred the codfish very finely.
• Peel and grate the potatoes using the coarsest side of the grater. Grate onion on the same side.
• Mix potato and codfish. Mix in onion, cilantro, salt, pepper and egg.
• Heat half the oil over medium-low heat in a large non-stick frying pan.
• Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than 3 at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over.
• When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture.
• Place on a plate covered with a paper towel to absorb excess oil.
• Serve on lettuce alongside the yogurt dressing.

JAMAICAN CODFISH FRITTERS

Steps:

• Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
• Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown

COD WITH POTATOES, PEPPERS AND SAFFRON

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
• Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
• Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

BACALAITOS (CODFISH FRITTERS)

Steps:

• Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.

CODFISH AND POTATO FRITTERS RECIPE - (4.4/5)

Steps:

• For the dressing: Mix all the ingredients and let it rest in the fridge overnight. For the fritters: Rinse codfish with running water until all the superficial salt has been washed away. Shred codfish into small pieces and soak overnight in a gallon of water. Sieve to get rid of the water. Taste it to make sure it isn't still salty (if it is it need to be soaked in clean water for another two hours). Using two forks (or your very pretty hands) shred the codfish very finely. Peel and grate the potatoes using the coarsest side of the grater. Grate onion on the same side. Mix potato and codfish. Mix in onion, cilantro, salt, pepper and egg. Heat half the oil over medium-low heat in a large non-stick frying pan. Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than 3 at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over. When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture. Place on a plate covered with a paper towel to absorb excess oil. Serve on lettuce alongside the yogurt dressing.

COD AND POTATOES

Steps:

• Heat oven to 425 degrees.
• Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
• Meanwhile, rinse the cod fillets and pat them dry with paper towels.
• After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
• Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
• Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
• Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!

COD & PEA FRITTERS

Steps:

• Cut the cod into chunks. Melt the butter in a non-stick pan and gently cook the cod until it starts to flake, about 5 mins. Flake the flesh into a bowl when it's cool enough, then season. If the potato is cold, mash it well before adding to the fish, along with the peas, mint and mayo or yogurt. Carefully mix everything together. Flour your hands, then shape the mixture into eight patties. Dust both sides in flour, then chill for at least 30 mins.
• Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in two batches for 3-4 mins each side, turning carefully with a fish slice, until golden and crisp. Serve warm with cherry tomatoes and rocket. Cool and pack into a lunch box.