SALT COD FRITTERS
Provided by Emeril Lagasse
Categories appetizer
Time 1h25m
Yield 24 fritters
Number Of Ingredients 21
Steps:
- In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
- With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
- In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
- In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
- Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
- One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
- In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
- Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
- Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.
[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.
Nutrition Facts : ServingSize 2 g, Calories 194 kcal, Carbohydrate 11 g, Protein 11 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 658 mg, Fiber 1 g, Sugar 2 g
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
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.
COD WITH POTATOES, PEPPERS AND SAFFRON
The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams
CODFISH AND POTATO FRITTERS RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 15
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.
BACALAITOS - FRIED CODFISH FRITTERS
This makes a very tasty appetizer! Chill overnight, it makes for a less salty fish. These are served all over Miami and they are so good! Originally on the Goya Foods web site.
Provided by Manami
Categories Puerto Rican
Time 45m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
- Drain, rinse with cold water several times.
- In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
- Cool, remove skin and bones.
- Shred the fish.
- In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
- When smooth, mix in garlic, cilantro and shredded fish.
- Check for seasoning, if necessary add some more pepper or the adobo with pepper.
- In a skillet, heat 1/4" of oil on medium heat.
- Drop the batter by spoonsful into hot oil and cook until golden brown.
- Drain on paper towel.
- Enjoy!
Nutrition Facts : Calories 74.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 23, Sodium 1089.2, Carbohydrate 6.5, Fiber 0.2, Protein 10.4
EASY COD FISH FRITTERS
Make and share this Easy Cod Fish Fritters recipe from Food.com.
Provided by 2Bleu
Categories Healthy
Time 15m
Yield 24 fritters, 8 serving(s)
Number Of Ingredients 12
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.
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- Pulse the salt cod in a food processor until it is finely shredded. Boil the potato in salty water until it's tender, about 15 minutes. Drain and set the pot back on the stovetop to keep heating. Return the drained potatoes to the pot and let them steam for a minute or so; this prevents you from getting wet mashed potatoes. Mash them very well. Alternatively, run the cooked potatoes through a ricer or a food mill.
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- Get at least 2 inches of oil hot in a heavy pot, or use a deep fryer. You want the oil about 350F. As the oil is heating, scoop out a tablespoon of the salt cod mixture and roll it into a ball. Line these balls up on a cutting board so you have them ready to go. Set a cooling rack on a baking sheet and set that in the oven. Set the oven to 225F.
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