Salt Cod Fish Fritters Recipes

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SALT COD FRITTERS

Provided by Emeril Lagasse

Categories     appetizer

Time 1h25m

Yield 24 fritters

Number Of Ingredients 21



Salt Cod Fritters image

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.

1/4 teaspoon salt
1 large russet potato, about 12 ounces, peeled and cubed (about 3/4 cup)
1 cup shredded salt cod (about 6 ounces), recipe follows
1/4 cup finely chopped green onions
2 tablespoons finely chopped parsley leaves
2 large eggs
1/8 teaspoon cayenne
Vegetable oil, for frying
1/3 cup all-purpose flour
3 1/4 teaspoons Essence or Creole seasoning, recipe follows
3 tablespoons milk
2/3 cup fine dry bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound dried salt cod, cut into 4-inch pieces

SALT COD FRITTERS

Categories     Bread     Fry     Cod     Simmer     Boil

Yield makes about 24 fritters (6 appetizer servings)

Number Of Ingredients 16



Salt Cod Fritters image

Steps:

  • Place the cod in a 3-quart saucepan. Pour in enough water to cover by at least three fingers. Bring the water to a boil over high heat. Adjust the heat to simmering and cook just until the cod starts to flake, from 5 to 12 minutes, depending on the size and shape of the piece(s) you are cooking. Drain the salt cod thoroughly and let stand until cool enough to work with.
  • Meanwhile, put the bread in a small bowl and pour in enough cold water to cover. Let stand several minutes, until soaked through. While the bread is soaking, slip the pepper halves into the water with the cod. Simmer 2 minutes, fish them out, and let cool.
  • Squeeze the excess water from the bread and place the squeezed bread in a mixing bowl. Pat the pepper dry and cut it into fine dice and add to the bread along with the eggs, pepper, parsley, and capers. Beat with a fork until the eggs and bread are thoroughly mixed. Flake the cooled salt cod into 1-inch pieces and stir into the egg mixture. Refrigerate until thoroughly chilled, about 30 minutes. At this point, test the consistency of the cod mixture. Roll a heaping tablespoon into a ball; the cod mixture should be firm enough to hold its shape. If not, add bread crumbs, about 1 teaspoon at a time, until it is firm enough.
  • Make the batter
  • In a separate mixing bowl, whisk the beer, egg yolks, and lemon zest until smooth. Add 1 3/4 cups of flour and whisk just until smooth. Let the batter stand at room temperature at least 15 minutes or up to 1 hour.
  • Pour enough vegetable oil into a deep 12-inch skillet to fill it by 1 1/2 inches. Heat over medium heat until it registers 350° F on a deep-frying thermometer. Preheat the oven to "Warm" or to the lowest setting, and line a baking sheet with paper towels.
  • While the oil is coming to temperature, form the fritters: Roll 1 tablespoon of the salt-cod mixture between your palms into an egg shape. Repeat until you have used up all the mixture. You should have about twenty-four fritters. Dredge the fritters in the additional flour to coat lightly on all sides, and drop them into the batter.
  • With a wire skimmer, remove a few of the fritters at a time from the batter, allowing excess batter to drip back into the bowl. Slip the fritters into the oil. Add only as many fritters as will float freely in the oil. Don't overcrowd the pan or the oil temperature will drop significantly and the fritters will be soggy and oily. Fry, turning the fritters as necessary, until they are evenly golden brown on all sides, about 5 minutes. While the fritters are frying, adjust the heat as necessary to keep the temperature of the oil as close to 350° F as possible. Transfer the fritters with the skimmer to the prepared baking sheet. Keep them warm in the oven and repeat as necessary with the remaining fritters. Serve hot, with lemon slices, if you like.

For the Fritters
1 pound boneless salt cod (see note below), soaked as described on page 299
2 slices day-old white bread
1 small red bell pepper cut in half, or half a large pepper, core, seeds, and stem removed
2 large eggs
2 tablespoons chopped fresh Italian parsley
2 tablespoons small capers, rinsed and drained
Freshly ground black pepper to taste
Fine, dry bread crumbs, if needed
For Battering/Frying
2 cups beer
2 large egg yolks
Grated zest of 1 lemon
1 3/4 cups unbleached flour, plus more for dredging the fritters
Vegetable oil as needed
2 lemons, sliced, optional

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



Easy Cod Fish Fritters image

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.

1 tablespoon olive oil
1 red bell pepper, diced
1 onion, diced
2 garlic cloves, minced
2 stalks scallions, diced
1 dash hot pepper sauce (optional)
1 egg, beaten
1/2 cup milk
8 ounces cod, baked
1 cup flour
2 teaspoons baking powder
vegetable oil (for frying)

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



Jamaican Saltfish Fritters (Stamp and Go) image

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

6 ounces dried salted cod fish
cold water, to cover
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground black pepper
½ cup water
1 large tomato, chopped
2 green onions, chopped
vegetable oil for frying

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



Salt Cod Fish Fritters image

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

1/2 lb salt cod fish
2 cups all-purpose flour
2 teaspoons baking powder
1 large garlic clove, crushed
1 cup water
2 stalks scallions, chopped
1/2 habanero pepper, finely chopped
1 tablespoon canola oil
oil, enough (for frying)

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