Ingredients
Main Ingredients
Method
Preparation
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If using salt cod, soak it in water to remove excess salt before cooking.
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Cut the cod into small pieces and blend until finely chopped. Set aside.
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In a food processor, blend half an onion, garlic powder (or fresh garlic), and parsley until finely chopped. Set this mixture aside.
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In a large bowl, combine the flour with water gradually, whisking to achieve a semi-thick batter that holds its shape.
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Mix in the finely blended cod and onion mixture, seasoning with salt and pepper to taste. Taste the raw batter to ensure seasonings are right.
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Add the baking powder to the mixture and squeeze the juice of half a lime over it to create air bubbles for a fluffy texture.
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Refrigerate the batter for about one hour to develop flavors and relax gluten.
Cooking
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Heat oil in a deep frying pan to 170°C (340°F).
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Using a teaspoon, drop spoonfuls of batter gently into the hot oil, making sure not to overcrowd the pan.
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Fry fritters over medium heat until they’re golden brown on both sides.
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Remove cooked fritters from oil and place them on paper towels to drain any excess oil.
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Serve the cod fritters hot and enjoy!
Notes
Soaking the Cod for 24 hours is usually recommended for salt cod. Don’t skip chilling the batter for better flavor. Test oil temperature before frying. Leftover fritters can be refrigerated and reheated in the oven for crispiness.