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