Cod Fritters, Tartare Sauce

A perfect snack pairing for drinks, this classic Portuguese staple brings back memories of lazy, sunny, sandy days on a beachside shack with friends.

Ingredients

For the Cod Fritters:

  • 300g Salted dry cod

  • 3 cups potatoes

  • 3 eggs

  • 2 tbsp Parsley, finely chopped

  • 1 tbsp plain flour

  • Vegetable oil

  • Salt & Pepper to taste)

For the Tartare Sauce:

  • 200g Mayonnaise

  • 1 tbsp finely chopped parsley

  • 2 tbsp finely chopped cornichons

  • 2 tbsp finely chopped capers

  • 1 shallot, very finely chopped

  • Squeeze of fresh lemon juice

Method

For the Tartare Sauce:

In a bowl, put all the finely chopped ingredients. Add Mayonnaise and a squeeze of lemon, stir thoroughly to combine and refrigerate until ready to serve.

For the Cod Fritters:

12 hours before starting, place the salted cod pieces in a large bowl, and fill with cold water, ensuring the fish are fully submerged, with the level of water reaching over 2 inches above the top of the fish. Place bowl in refrigerator.

Change water completely every 3 hours, always refilling with fresh cold water.

Once the fish has been soaked and de-salted for the 12 hours, with a fork, begin to flake the meat, placing it onto a medium bowl.

In a medium heavy bottomed pan on medium heat, boil the peeled potatoes for about 20 minutes, or until very soft and crumbling.

With a potato ricer, mash the potatoes until very smooth. Add to the bowl with the flaked fish. Add flour, eggs and parsley, mixing thoroughly.

In a large heavy bottomed pan, heat the vegetable oil until a droplet pf cold water sprinkled in sizzles and sings, which will signal the oil is hot enough .

In between two tablespoons,, scoop the fritter mixture, and shape into even quenelles. Drop into the hot oil, and fry each one for between 7/8 minutes, or until they are golden brown (but not dark). Remove from oil with a slotted spoon and place on kitchen roll to take off excess oil. Fry as many at a time as your pan will take ensuring that there is at least 1 inch between each fritter so that they don’t stick to each other.

Serve warm with a generous squeeze of fresh lemon juice and the tartare sauce on the side.

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Shakshuka