Salt Cod Fritters Pasteis De Bacalhau Recipes

SALT COD FRITTERS

Salt Cod Fritters image

Provided by Emeril Lagasse

Time 1h25m

Yield 24 fritters

Number Of Ingredients 21

Ingredients

1/4 teaspoon salt
1 large russet potato, about 12 ounces, peeled and cubed (about 3/4 cup)
1 cup shredded salt cod (about 6 ounces), recipe follows
1/4 cup finely chopped green onions
2 tablespoons finely chopped parsley leaves
2 large eggs
1/8 teaspoon cayenne
Vegetable oil, for frying
1/3 cup all-purpose flour
3 1/4 teaspoons Essence or Creole seasoning, recipe follows
3 tablespoons milk
2/3 cup fine dry bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound dried salt cod, cut into 4-inch pieces

Steps:

In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
Serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

BOLINHO DE BACALHAU (SALT-COD FRITTERS)

Bolinho de Bacalhau (Salt-Cod Fritters) image

Provided by Connie Mccabe

Categories project, appetizer

Time 40m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

2 pounds Norwegian or other salt-cod fillets
2 pounds baking potatoes, peeled and cut into large chunks
Salt
Half an onion, peeled and finely chopped
2 large egg yolks
4 cloves garlic, peeled and minced
2 tablespoons finely chopped parsley
1 tablespoon olive oil
Freshly ground black pepper
Vegetable oil for deep frying

Steps:

The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.
Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.
Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.
Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1 1/2 inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd. Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 1 gram, Sodium 7977 milligrams, Sugar 1 gram, TransFat 0 grams

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