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.
JAMAICAN SALTFISH FRITTERS (STAMP AND GO)
A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.
Provided by Monique C.
Categories Appetizers and Snacks Pastries
Time P1DT1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
- Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
- Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
- Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 18.1 g, Cholesterol 43.1 mg, Fat 8.3 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 1.1 g, Sodium 2079.4 mg, Sugar 1 g
COD FISH FRITTERS
Got a pound of boneless salt cod? Try this recipe for glorious deep-fried Cod Fish Fritters! You probably already have everything you need for these Cod Fish Fritters in the pantry.
Provided by My Food and Family
Categories Home
Time 8h45m
Yield Makes about 2 doz. or 12 servings, about 2 fritters each.
Number Of Ingredients 9
Steps:
- Place fish in large bowl. Add enough water to completely cover fish. Let stand at room temperature 8 hours, changing the water at least every 2 hours to remove excess salt. Rinse fish; place in large skillet.
- Add enough water to completely cover fish; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min or until fish is tender. Rinse fish. Shred with fork; place in medium bowl. Add flour, water, onions, eggs, parsley, baking powder and pepper; mix well.
- Heat oil in large deep skillet to 375°F. Carefully add level tablespoonfuls of the fish mixture, in batches, to skillet. Cook until golden brown, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 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
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.
SALT COD FISH FRITTERS
Make and share this Salt Cod Fish Fritters recipe from Food.com.
Provided by Maximus67
Categories Caribbean
Time 1h
Yield 50 fritters, 50 serving(s)
Number Of Ingredients 9
Steps:
- Soak the cod fish in cold water for 2 hours or longer, according the saltiness and hardness of the fish.
- Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes.
- Drain. Remove any bones and skin and shred the fish.
- Sift the flour and baking powder into a large bowl.
- Add the garlic, scallion, pepper (very hot use according to taste), water and canola oil and mix to a smooth batter. Add the shredded fish and mix well.
- Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.
- Drain on paper towels, keep warm and serve hot as hors-oeuvres.
Nutrition Facts : Calories 34.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 6.9, Sodium 333.6, Carbohydrate 4, Fiber 0.2, Sugar 0.1, Protein 3.4
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HOW TO MAKE CODFISH FRITTERS (ACCRAS DE MORUE)
From caribbeangreenliving.com
Cuisine CaribbeanTotal Time 13 hrs 5 minsCategory Appetizer, Appetizers And SnacksCalories 183 per serving
- De-salt the codfish for at least 12 hours in cold water and changing the water twice. In a saucepan filled with water, boil the codfish with the bay leaves if using. If not boil codfish in enough water for at least 30 minutes. Remove from water and let codfish cool before shredding and removing any bones.
- In a large bowl, whisk together, flour and water to make a very moist dough. Add shredded codfish and all spices. If you want a homogeneous mixture pour mixture into a blender and blend for less than 1 minute. Mix together beaten egg yolk and vinegar. Season to taste. Put mixture in refrigerator for at least 10 to 15 minutes.
- Heat enough oil for batter. Remove batter from refrigerator add baking soda and mix. Beat egg white to almost stiff. Add to batter and gently blend well.
- Drop by the spoonful into hot oil. Do not overload. Cook until golden brown and crispy, turning once on each side. Drain on paper towel.
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