Hilda's Salt Cod Fritters With Parsley Sauce Recipe - Cooking Index
Hilda's Salt Cod Fritters With Parsley Sauce Recipe - Cooking Index
| Fritters | ||
| 1 cup | Salt cod | |
| Milk - as required | ||
| Vegetable oil - for deep-frying | ||
| 1 | Baked potato (large) | |
| 1 | Egg | |
| 1 tablespoon | Chopped parsley | |
| 2 tablespoons | Minced onion | |
| 1/2 tablespoon | Minced garlic | |
| 1/2 tablespoon | Baking powder | |
| 1 cup | Flour - maybe less | |
| 1/2 tablespoon | Salt | |
| 1/4 tablespoon | Freshly-ground white pepper | |
| Parsley Sauce | ||
| 1 tablespoon | Minced shallots | |
| 1 tablespoon | Minced garlic | |
| 3/4 cup | Finely-chopped parsley | |
| 1 tablespoon | Capers, chopped, with juice | |
| Olive oil | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Make fritters: Three days ahead, cover salt cod with milk and soak, refrigerated, changing milk several times. Rinse cod under cold running water and flake.
Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. Scrape out insides of baked potato into a mixing bowl and add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop from spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by spoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with parsley sauce.
Make parsley sauce: In a small bowl combine all ingredients, taste and adjust seasonings.
This recipe yields about 15 fritters.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.