Cod Fish Fritters Recipes

COD FISH FRITTERS

Steps:

• Place fish in large bowl. Add enough water to completely cover fish. Let stand at room temperature 8 hours, changing the water at least every 2 hours to remove excess salt. Rinse fish; place in large skillet.
• Add enough water to completely cover fish; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min or until fish is tender. Rinse fish. Shred with fork; place in medium bowl. Add flour, water, onions, eggs, parsley, baking powder and pepper; mix well.
• Heat oil in large deep skillet to 375°F. Carefully add level tablespoonfuls of the fish mixture, in batches, to skillet. Cook until golden brown, turning occasionally. Drain on paper towels.

EASY COD FISH FRITTERS

Steps:

• Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
• Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
• Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.

BACALAITOS (CODFISH FRITTERS)

Steps:

• Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.

JAMAICAN CODFISH FRITTERS

Steps:

• Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
• Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown

BACALAITOS - FRIED CODFISH FRITTERS

Steps:

• Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
• Drain, rinse with cold water several times.
• In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
• Cool, remove skin and bones.
• Shred the fish.
• In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
• When smooth, mix in garlic, cilantro and shredded fish.
• Check for seasoning, if necessary add some more pepper or the adobo with pepper.
• In a skillet, heat 1/4" of oil on medium heat.
• Drop the batter by spoonsful into hot oil and cook until golden brown.
• Drain on paper towel.
• Enjoy!

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

SALT COD FRITTERS

Steps:

• Place the cod in a 3-quart saucepan. Pour in enough water to cover by at least three fingers. Bring the water to a boil over high heat. Adjust the heat to simmering and cook just until the cod starts to flake, from 5 to 12 minutes, depending on the size and shape of the piece(s) you are cooking. Drain the salt cod thoroughly and let stand until cool enough to work with.
• Meanwhile, put the bread in a small bowl and pour in enough cold water to cover. Let stand several minutes, until soaked through. While the bread is soaking, slip the pepper halves into the water with the cod. Simmer 2 minutes, fish them out, and let cool.
• Squeeze the excess water from the bread and place the squeezed bread in a mixing bowl. Pat the pepper dry and cut it into fine dice and add to the bread along with the eggs, pepper, parsley, and capers. Beat with a fork until the eggs and bread are thoroughly mixed. Flake the cooled salt cod into 1-inch pieces and stir into the egg mixture. Refrigerate until thoroughly chilled, about 30 minutes. At this point, test the consistency of the cod mixture. Roll a heaping tablespoon into a ball; the cod mixture should be firm enough to hold its shape. If not, add bread crumbs, about 1 teaspoon at a time, until it is firm enough.
• Make the batter
• In a separate mixing bowl, whisk the beer, egg yolks, and lemon zest until smooth. Add 1 3/4 cups of flour and whisk just until smooth. Let the batter stand at room temperature at least 15 minutes or up to 1 hour.
• Pour enough vegetable oil into a deep 12-inch skillet to fill it by 1 1/2 inches. Heat over medium heat until it registers 350° F on a deep-frying thermometer. Preheat the oven to "Warm" or to the lowest setting, and line a baking sheet with paper towels.
• While the oil is coming to temperature, form the fritters: Roll 1 tablespoon of the salt-cod mixture between your palms into an egg shape. Repeat until you have used up all the mixture. You should have about twenty-four fritters. Dredge the fritters in the additional flour to coat lightly on all sides, and drop them into the batter.
• With a wire skimmer, remove a few of the fritters at a time from the batter, allowing excess batter to drip back into the bowl. Slip the fritters into the oil. Add only as many fritters as will float freely in the oil. Don't overcrowd the pan or the oil temperature will drop significantly and the fritters will be soggy and oily. Fry, turning the fritters as necessary, until they are evenly golden brown on all sides, about 5 minutes. While the fritters are frying, adjust the heat as necessary to keep the temperature of the oil as close to 350° F as possible. Transfer the fritters with the skimmer to the prepared baking sheet. Keep them warm in the oven and repeat as necessary with the remaining fritters. Serve hot, with lemon slices, if you like.