Salt Cod Fritters
Prime cod caught in Norway and prepared in Portugal using traditional salting techniques. Salt cod loin (desalted) retains its flavour while offering a firmer texture that tends to hold together better, making it perfect for making these salt cod fitters.The succulent flakes of cod, fresh red and green pepper and a hint of chilli are combined by a light batter, creating a savoury bite that pairs beautifully with a punchy dipping sauce like Chimichurri. We used Chimi Love Mild Chimichurri and it was perfect.
A timeless, flavour-packed dish that’s fun, quick and easy to prepare!
Prep: 30 mins
Method
You can always scale up the size of your fritters, just be sure to adjust the cooking time accordingly.
Prep: 30 mins
Cook: 3 mins
Serves: 12 big bite-sized fritters
Ingredients
Ingredients
• 100g self-raising flour
• 1/2 red pepper, finely diced
• 1/2 green pepper, finely diced
• 1/2 onion, finely diced
• 1/2 green chilli, seeded and finely chopped
• Salt and Pepper
• vegetable oil, for shallow frying
• A dip for serving such as Chimichurri
Method
1. Defrost and cook the cod in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and set aside to cool.
2. Once the cod has cooled enough to handle, de-bone and flake the fish.
3. Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml). Stir in the salt cod, diced red and green peppers, onions, chilli and season well.
4. Heat 2.5cm of vegetable oil in a deep heavy-based frying pan until a pea-sized amount of the fritter batter sizzles and turns brown when dropped into it. (Be really careful with the hot oil here)!
5. Gently place small spoonfuls of the fritter mixture into the hot oil and fry for 3 minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Make sure to turn the fritters halfway through cooking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil.
6. Serve as a starter or drinks nibbles with a Chimichurri dip, or as a main with fries and a tasty side salad.
