Hilda's salt cod fritters with parsley sauce

15 servings

Ingredients

Quantity Ingredient
1 === fritters ===
1.00 cup salt cod
1 milk; as required
1 vegetable oil; for deep-frying
1.00 large baked potato
1.00 egg
1.00 tablespoon chopped parsley
2.00 tablespoon minced onion
½ tablespoon minced garlic
½ tablespoon baking powder
1.00 cup flour; maybe less
½ tablespoon salt
¼ tablespoon freshly-ground white pepper
1 === parsley sauce ===
1.00 tablespoon minced shallots
1.00 tablespoon minced garlic
¾ cup finely-chopped parsley
1.00 tablespoon capers; chopped, with juice
1 olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste

Directions

Make fritters: Three days ahead, cover salt cod with milk and soak, refrigerated, changing milk several times. Rinse cod under cold running water and flake. Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. Scrape out insides of baked potato into a mixing bowl and add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop from spoon into hot grease. Test a few times before making many fritters at a time.

Drop batter by spoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with parsley sauce. Make parsley sauce: In a small bowl combine all ingredients, taste and adjust seasonings. This recipe yields about 15 fritters.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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