Spanish Salt Cod Fritters

By Soo Kim and The Test Kitchen

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Nutritional Info
Per Piece: about	-
cal	114114 cal
pro	6 g6g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	25 mg25mg chol
sodium	583 mg583mg sodium
potassium	159 mg159mg potassium
% RDI:	-
calcium	22 calcium
iron	33 iron
vit A	11 vit A
vit C	33 vit C
folate	33 folate

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Preparation time: 20 minutes Soak 36 hours
Total time : 41 minutes

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.

Ingredients

1 pkg (14 oz/400 g) bone-in salt cod 1 1pkg (14 oz/400 g) pkg (14 oz/400 g)bone-in salt codbone-in salt cod
1-1/2 lb russet potatoes , peeled and quartered1-1/2 1-1/2lb lbrusset potatorusset potatoes, peeled and quartered
3/4 cup water 3/4 3/4cup cupwater
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
3 eggs 3 3eggeggs
1/3 cup finely chopped green onions 1/3 1/3cup cupfinely chopped green oniongreen onions
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp pepper 1/4 1/4tsp tsppepper
Vegetable oil , for cooking, enough to submerge food for deep frying Vegetable oil, for cooking, enough to submerge food for deep frying

Preparation

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.

Source : Canadian Living Magazine: January 2011