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Codfish fritters


20 minutes


5 minutes



Codfish fritters
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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.

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