About this recipe:A delicous fish appetiser, which is simple to make. They are crispy, well-flavoured and go well with a spicy dipping sauce.
Makes: 24 small fritters
170g dried salted cod fish
125g plain flour
1 large tomato, chopped
1 teaspoon baking powder
2 teaspoons ground black pepper
2 spring onions, chopped
125ml vegetable oil for frying
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Method Prep:30min › Cook:20min › Ready in:50min
Break the cod into pieces and place in a saucepan. Fill with enough water to cover. Bring to the boil and cook for 5 minutes. Drain and rinse under cool water. If you want it less salty, repeat the boiling process a few more times. Remove any bones and skin, if there are any. Shred the fish into small pieces and set aside in a medium bowl.
Add the tomato and spring onion to the cod. Combine the flour, baking powder and pepper; stir into the cod. Pour in the water and stir just until everything is blended.
Heat 5mm of oil in a large heavy frying pan over medium heat. When the oil is hot, drop heaped spoons of batter into the frying pan. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on kitchen towels and serve hot.
Can be purchased in Mediterranean or Caribbean speciality shops.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.