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Salt Cod Fritters with Olive Oil Emulsion
Preparation
Cover salt cod in large bowl filled with cold water. Soak for 24 hours, changing the water several times. Drain and pat dry.
Cook the potatoes in their skins and peel while still warm. Mash in ricer or food mill and cool.
Coarsely chop the fish and place in a bowl. Mix in the eggs, flour and mashed potato. Add the chopped green onions and parsley. Season with pepper and cook a small patty in oil to test for salt before adding any further salt. The mixture should be loose but dry enough to hold together in a disc. Adjust with more flour if needed. Shape fish mixture into small quenelles with 2 spoons. Alternatively, shape croquettes into round patties or cylinders.
Pour olive oil into a medium skillet 2” high. . Heat oil over medium heat. When there are small steady bubbles around a wooden spoon when inserted into oil, it is perfect temperature (345 °F ). Shallow fry fritters in batches for 3-4 minutes per side, or until rich golden brown and firm… Remove the fish fritters from the oil and place on a paper towel lined plate.
Sauce
In a small bowl or food processor, whisk egg yolk with lemon and add olive oil in a steady stream until the desired consistency is achieved. Serve immediately. Do not refrigerate for later use.
Serve with dip or squeeze of lemon. Garnish plate with smoked pimentón.
Makes about 12 fritters.
Preparation: Christine Cushing
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30 minutes
- Salt Cod Fritters:
- 200 gr salt cod
- 2 eggs
- 4 tbs flour
- 2 large gold potato, cooked, and mashed
- Salt and freshly cracked black pepper, to taste
- 2 green onions, sliced
- 2 tbs chopped fresh flat-leaved
- Parsley
- Olive oil for frying
- Emulsion:
- 1 Egg yolk
- Squeeze of lemon juice
- 100 ml Cornicabra extra virgin olive oil
- Salt to taste
- Smoked Pimentón de La Vera for garnish
- Salt Cod Fritters:
- 7.055 oz salt cod
- 2 eggs
- 4 tbs flour
- 2 large gold potato, cooked, and mashed
- Salt and freshly cracked black pepper, to taste
- 2 green onions, sliced
- 2 tbs chopped fresh flat-leaved
- Parsley
- Olive oil for frying
- Emulsion:
- 1 Egg yolk
- Squeeze of lemon juice
- 3.645 fl. oz Cornicabra extra virgin olive oil
- Salt to taste
- Smoked Pimentón de La Vera for garnish
- Salt Cod Fritters:
- 0.95 cup salt cod
- 2 eggs
- 4 tbs flour
- 2 large gold potato, cooked, and mashed
- Salt and freshly cracked black pepper, to taste
- 2 green onions, sliced
- 2 tbs chopped fresh flat-leaved
- Parsley
- Olive oil for frying
- Emulsion:
- 1 Egg yolk
- Squeeze of lemon juice
- 0.423 cup Cornicabra extra virgin olive oil
- Salt to taste
- Smoked Pimentón de La Vera for garnish