This tapas favourite is best served freshly fried, but it's still delicious rewarmed. Fry one test fritter and taste for salt, since the amount left after soaking the fish can vary slightly. If desired, season the potato mixture with up to 1/2 tsp (2 mL) more salt. Serve with your favourite aioli or dip.
- Portion size 46 servings
- Credits : Canadian Living Magazine: January 2011
Ingredients
Method
Cut fish into 4 pieces; rinse well with cold water. In large deep bowl, soak in cold water in refrigerator for 36 hours, changing water 4 times. Taste fish; if still too salty, continue changing water and soaking for up to 8 hours longer. Drain and rinse.In saucepan, cover fish with cold water and bring to simmer over medium-high heat. Turn off heat; let stand until fish flakes easily when tested, about 20 minutes. Drain well, reserving water; let cool. Remove skin and bones; flake. Set aside.
In saucepan of reserved water, boil potatoes until tender, about 15 minutes; drain well. Return to pan over medium-low heat to dry for 30 seconds; mash. Remove to bowl.
In clean pot, bring water and olive oil to boil over medium heat; vigorously whisk in flour until smooth, about 2 minutes. Remove from heat. Whisk for 1 minute. Whisk in eggs, 1 at a time.
Stir in potatoes. Sprinkle with green onions, parsley, garlic and pepper. Stir in fish just until incorporated; let cool.
Pour enough vegetable oil into Dutch oven to come 2 inches (5 cm) up side. Heat until deep-fryer thermometer registers 375°F (190°C). Drop fish mixture by heaping 1 tbsp (15 mL) into hot oil; deep-fry, turning once, until golden brown, 4 to 5 minutes. Drain on rack.
Nutritional facts Per Piece: about
- Sodium 583 mg
- Protein 6 g
- Calories 114.0
- Total fat 9 g
- Potassium 159 mg
- Cholesterol 25 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 3.0
