| Recipe of cod fritters Ingredients200 g of cod1 bay leaf5 peeled and sliced shallots250 g of sifted flour1/2 teaspoon of bicarbonate1 egg2 tablespoons of fresh parsley1 teaspoon of fresh thyme2 liters of oil to fry1 pepper salad, pepper PreparationIn a bowl, let the cod desalinate in cold water for at least 12 hours, changing the water several times. In a saucepan simmer the cod with the laurel for about 15 minutes, drain it, pass it under running water and let it cool. Remove the skin and break it up by removing the bones. Crush it in the mortar until it has a smooth consistency and add the shallots, garlic, thyme and parsley, continuing to crush to obtain a homogeneous mixture. In a salad bowl, mix the flour and baking soda. Gradually incorporate the egg and 20-25 cl of water, stirring well to prevent lumps from forming. Incorporate the cod mixture, continuing to stir. Add the chilli and correct the dressing. Cover with a cloth and leave to rest for 1 hour. In a pot, heat the oil to 175°C, dip in 5 or 6 teaspoons of pasta at a time and brown and swell the pancakes for 5 minutes. Drain them with the help of the skimmer, place them gradually on absorbent paper and continue until the dough runs out. They must be served hot. |
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