Prep Time: 24 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 25 hours
Yield: 4-6 Servings as an Appetizer
- 1 lb. salt cod
- 2 potatoes
- 1 to 1 1/4 cup milk
- 6 green onions
- 2-3 Tbsp extra virgin olive oil
- 3 Tbsp chopped parsley
- 1/2 tsp ground nutmeg
- juice from 1/2 lemon
- 2 eggs
- flour for coating
- 1 cup breadcrumbs
- olive oil for frying
- salt to taste
- lemon wedges
Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into small pieces – about 1 to 1.5 inches. This will help cod absorb the water. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times.
Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.
Boil potatoes with skin until cooked (soft and tender). Run until cold water and when it is cool enough to touch, peel. Cut potatoes into pieces and mash with a fork in a large mixing bowl. Set aside.
Finely chop the green onions. Heat a couple tablespoons of olive oil in a large frying pan and sauté half of the onions. Add milk and heat. Add cod and simmer on low for 10 approximately 10 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove bones.
Add cod mixture to mashed potatoes and mix. Add rest of onions, parsley and nutmeg. Drizzle in 1-2 Tbsp olive oil, adding lemon juice to taste. Mix thoroughly.
Beat 1 egg in a small bowl. Mix into the cod-potato mixture, then refrigerate until mixture firms – about 30 minutes.
Beat 1 egg. Place breadcrumbs in a small bowl.
Remove cod mixture from refrigerator and shape into balls, then flatten slightly.
Pour 1/2 inch olive oil into a large frying pan and heat.
When oil is hot enough, roll each ball in breadcrumbs and dip in beaten egg. Fry over medium-high heat, until golden. Then, turn.
Remove balls from pan and drain on a paper towel.
Serve cod fritters with sofrito (tomato sauce) or alioli, Spanish garlic mayonnaise – or serve with both sauces!