Codfish fritters
Codfish fritters

Codfish fritters

Preparation 20 minutes
Cooking time 5 minutes
Servings 4


  • 300 g (10 oz) salt cod (preferable) or fresh cod
  • Lemon juice
  • 3 green onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 pinch of Cayenne pepper
  • 30 ml (2 tbsp) parsley, chopped, plus a few sprigs
  • Ground black pepper
  • 310 ml (1 1/4 cups) flour
  • 10 ml (2 tsp) baking powder
  • Salt, to taste
  • 2 eggs
  • 75 ml (5 tbsp) milk (or more)
  • Frying oil
  • 1 or 2 lemons, cut into wedges


  1. Soak the cod in cold water for 24 hours, changing the water 3 or 4 times to remove the salt.
  2. Poach the cod in a little bit of lemon water for 5 minutes.
  3. Chop the poached cod very finely (using a chopper or food processor).
  4. In a large bowl, mix the cod, green onions, garlic, Cayenne pepper, chopped parsley and the pepper.
  5. In another bowl, mix the flour, baking powder and salt.
  6. In a third bowl, beat the eggs.
  7. Stir in the milk alternately with the dry ingredients. The mixture should be quite thick (add milk if needed).
  8. Add the cod mixture. Stir with a wooden spoon so that all the ingredients are well combined.
  9. Let rest for a few minutes.
  10. Preheat the oil to 190°C (375°F).
  11. With two tablespoons, shape the mixture into egg-shaped balls (fritters).
  12. Drop into oil and fry until nicely browned, 4 to 5 minutes. Drain on paper towels.
  13. Serve the fritters with your favourite sauce, and garnish with the lemon wedges and parsley sprigs.


Before deep-frying, refrigerate the mixture. Shaping firm egg-shaped balls will then be easier.

Availability in stores