Cod and Shrimp Fritters Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 ounces fresh cod 1/2 lb shrimp cooked, shells and vein removed then diced 1 small onion, peeled and chopped 1 bay leaf 1 medium Yukon Gold potato (about 8 ounces), diced 2 garlic cloves, minced 2 tablespoons chopped flat-leaf parsley leaves Salt and freshly ground black pepper 3/4 cup water 1 tablespoon olive oil 1/4 cup all-purpose flour 2 eggs, whites only Vegetable oil, for frying
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Directions: |
Directions:Place cod in a medium saucepan with the onion and bay leaf, cover with water by 2 inches and bring to a gentle simmer. Cook the cod until it flakes easily, 10 to 12 minutes. Transfer the cod to a plate and set aside to cool. Bring the cod water to a boil, drop in the potato and cook until tender, about 10 minutes. Drain. Toss the bay leaf, keep the onion. Dump the potato and onion into a bowl and mash them well. Shred the cod. Stir the cod shreds, shrimp, garlic, and parsley into the potato mixture. Season with salt and pepper. Rinse the saucepan you’ve been using, pour in the water and oil, and bring to a boil. Shake in the flour slowly and stir with a wooden spoon to make a batter. It’ll be lumpy, but press on. Remove the pan from the heat. Beat the batter for 2 to 3 minutes to cool it. Add the egg whites and incorporate. Add the cod mixture to the pot and stir to combine. Let the batter cool to room temperature. Heat 3 inches of the oil in a high-sided saucepan over medium-high heat until it reaches 350°. Spoon out a rounded tablespoon or so of the batter, scrape it into the oil using another spoon and fry until golden brown and cooked through, 2 to 3 minutes. Drain on a brown paper bag and serve hot. Don’t give these puppies time to cool down and loose their crunch. |
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Number Of
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Number Of
Servings:Makes about 24 Fritters |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Cod fritters can be found on just about every Portuguese menu. I use fresh cod and some shrimp as taught by David Leite a Portuguese-American chef. May Vasco da Gama forgive me
Make a dipping sauce of 1000 Island dressing, minced cilantro, hot sauce and whiskey, one teaspoon of each per 4 oz. of dressing. Thai sweet chili sauce sounds good.....maybe a Remoulade or Ketchup? Sorry David, I'm not going to apologize for being an American.
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