Quick & Easy

Cod and olive fritters

cod and olive fritters
40 Item



1.Rinse fish under cold water to remove excess salt. Place fish in a large bowl, cover with cold water; refrigerate, covered, overnight, changing the water three or four times. Drain fish; discard water.
2.Place fish in a large saucepan, cover with cold water; bring to the boil, uncovered. Reduce heat; simmer, covered, 5 minutes. Drain fish, discard water; remove skin and bones then flake fish with a fork.
3.Boil, steam or microwave potato until tender; drain. Roughly mash in a large bowl.
4.Meanwhile, heat olive oil in a large frying pan; cook onion and garlic, stirring, until onion softens.
5.Combine fish, onion mixture, parsley, olives and egg with potato.
6.Roll level tablespoons of the mixture into balls, place on a baking paper-lined tray; refrigerate 30 minutes.
7.Heat vegetable oil in a deep medium saucepan; deep-fry fritters, in batches, until browned and heated through. Drain on absorbent paper.

Salted cod, also known as salt cod, baccalà, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some speciality food stores. It needs to be de-salted and rehydrated before use.


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