Cod fritters, my passion! Since I tasted Norwegian cod, the freshly caught one to be precise, in Norway I must say this passion of mine has grown significantly and for a good reason, truly special! Use these cod fritters as an appetizer for a fish-based breakfast or dinner, maybe make them small. I would say like “finger food”—success guaranteed. This morning at the fish market, I bought a nice piece of cod, just what I had in mind to cook, but not the usual cod in batter. I also bought some fresh walnuts, it’s the season, I’ll make a good simple but delicious walnut pesto to dress a nice plate of paccheri. Go on my blog to explore my latest news. Speaking of frying, fish should be fried in extra virgin olive oil which, together with peanut oil, are the only two oils that despite high temperatures, naturally maintain the flavor and ensure good quality frying.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients
- 14 oz cod fillet
- 1 cup flour
- 1 clove garlic
- 1 bunch parsley
- to taste salt
- 1 1/4 cups water
- 1 tbsp instant yeast for savory preparations
- to taste extra virgin olive oil
Tools
- Small pot
- Bowl
- Whisk
- Paper towel
Preparation
Chop the cod flesh, season it with chopped garlic and parsley. Mix the flour with the yeast, add the water, and with the help of the whisk, mix well. Naturally, be careful not to form lumps.
Add the chopped cod flesh to the batter, mix gently, and let it rest for a few minutes.
Meanwhile, heat the extra virgin olive oil and fry spoonfuls of cod batter. An additional idea could be to use brewer’s yeast instead of dry yeast; the only difference is that you need to let the cod batter rest for thirty minutes, and the fritters will surely be puffier.
Naturally, here they are, the cod fritters
