Baccala Fritters II

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This is a more traditional version in that it uses potatoes rather than bread crumbs.  Recipe by Chris Alderson, head chef at The Millstream, Marden, near Devizes
Recipe By: Chris Alderson, head chef at The Millstream, Marden, near Devizes
  • PrepN/A |
  • TotalN/A |
  • ServesAbout 10 fritters

Ingredients

    • 1 lb (500g) salt cod, soaked for 24 hours
    • 1 lb (500)g potatoes
    • 2 1/2 cups (600) ml milk
    • 2 bay leaves
    • 1 egg lightly beaten
    • 1 clove garlic, minced
    • Zest of one lemon
    • Chopped flat leaf (Italian) parsley
    • 1/4 yellow onion, chopped

Instructions

Desalt Cod
The cod should be soaked 24 hours before you want to make the fritters.  Soak in a bowl of water deep enough to cover changing water at least twice in the 24 hour period.  Drain well.

Make Fritters
Place the in a large pan with potatoes, milk and bay leaves. Bring to a boil and simmer for about 10 minutes.

Lift out the cod and cook potatoes for another 15 minutes or until cooked.

Remove the potatoes from pan and mash with cod, adding egg, garlic, lemon zest, parsley, onion and salt and pepper until well combined and smooth.

Place the mixture in the refrigerator and chill until cold.

Shape the fritters into cakes and fry in hot oil until golden brown.
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