Best Cod Fritters Recipes

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

BACALAITOS (COD FRITTERS)

Steps:

• Cut the cod fish in small chunks, place in a pot, cover with water and boil on high for 15 minutes.
• Drain, debone, wash and shred.
• In a bowl, combine flour, salt and baking powder.
• Make a little well in the center. Pour the water slowly and mix to make a thick like sauce.
• Add the pepper and sazón and stir well.
• In a mortar, crush the garlic and culantro leaves. Add to the mix.
• Add the shredded bacalao and mix well.
• In a frying pan, pre-heat the vegetable oil.
• Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.
• Turn as needed.
• Bacalaitos are done when they are golden.
• Drain in paper towels.

EASY COD FISH FRITTERS

Steps:

• Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
• Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
• Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.

COD FRITTERS

Steps:

• Bring a pot of water to a boil. Add cod and continue to boil until soft, about 10 minutes. Drain, transfer fish to a bowl, and shred with 2 forks.
• Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add to fish with water and eggs. Mix flour and baking soda together and add to fish mixture; stir in black pepper and cayenne.
• Measure out scoops of mixture with a tablespoon. Heat oil in a deep pan over medium to low heat. Fry fritters in batches in the hot oil until golden brown, 5 to 7 minutes, flattening out with the back of a spoon.

SALT COD FRITTERS: PASTEIS DE BACALHAU

Steps:

• Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.
• While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.
• Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm ¿ a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls ¿ you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.)
• Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F. Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat. Serve hot or at room temperature with lemon wedges.

SALT COD FRITTERS WITH SAFFRON ALLIOLI

Steps:

• Put the salt cod in a saucepan with enough water to cover it and add a bay leaf. Bring to just under the boil, take the pan off the heat, put a lid on it and leave to sit for 10 mins. Lift the fish out onto a plate, reserving the cooking water. Flake the cod, removing the skin. Cook the potatoes in the salt cod cooking water until tender, about 12 mins depending on size. Drain, then put a clean tea towel over the pan, cover and leave for 5 mins or so (this helps the potatoes dry out a bit).
• Bring 300ml water and the olive oil to the boil in a saucepan. Take the pan off the heat and immediately add the flour in a slow stream, whisking (use a balloon whisk) as you do so. You will end up with a batter, if it is a little lumpy, beat it hard. Leave to cool for about 5 mins. Beat in the eggs, a little at a time, until you have a smooth mixture - you need to beat hard.
• Mash the potatoes with the salt cod, garlic, parsley, lemon juice and seasoning (even though you are using salt cod, this needs good seasoning). Beat the mixture into the batter, then cook over a low heat for about 8 mins, stirring all the time. The mixture should thicken considerably and come away from the sides of the pan. Put in a bowl, cover and leave to cool completely. Form the mixture into balls, bigger than walnuts but not as big as golf balls.
• To make the allioli, gently heat the lemon juice and vinegar in a small pan. Add the saffron, stir to help it dissolve and leave it to sit for 15 mins. Put the garlic on a chopping board and, using salt as an abrasive, crush them to a paste. Put the egg yolks and garlic in a bowl. Using an electric whisk, slowly add the olive oil a drop at a time. As the mixture starts to thicken, you can increase the quantity. Gradually add the saffron mixture, then taste and season (the seasoning and how much lemon juice you use is really important).
• Heat the oil in a deep saucepan (fill it no more than a third full) until it reaches 190C on a thermometer or a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 4 mins, or until deep golden. Drain on a double layer of kitchen paper and serve hot with the allioli and lemon wedges.

PORTUGUESE-STYLE SALT COD FRITTERS WITH LEMON AND OLIVES

Steps:

• Starting a day ahead, soak the dried cod in cold water for 18 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk, garlic, bay leaves, thyme, and enough water to cover the cod by 1 inch; cooking the cod in milk keeps it very moist. Bring to a boil, then simmer gently over medium-low heat for 20 minutes, or until the cod is tender and pliable. Drain (discard the milk) and rinse the fish well, then flake it into a bowl, removing any little bits of skin and bone.
• While the cod is cooking, put the potatoes in a pot with water to cover, bring to a boil, then simmer over medium heat for 20 to 25 minutes, until very tender. Drain the potatoes, peel, and mash them well into a bowl with a potato masher, or pass them through a ricer or sieve.
• Add the cod to the bowl with the potatoes, along with the onion, minced garlic, parsley, cilantro, and eggs. Beat the mixture vigorously with a wooden spoon until it's really well combined and stiff; a spoon should stand up in it. (if it's too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you probably won't need to add any, as the cod itself is still salty in spit of having been soaked and boiled.
• With lightly moistened hands or using two tablespoons, shape the cod mixture into egg-shaped balls - you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking, or frozen in a tightly covered container for several weeks.)
• Heat about 1 inch of oil in a deep, heavy skillet or pot to 370°F on a deep-fry thermometer. Add a few of the fritters to the oil and cook, turning them three or four times to get them nicely browned all over. Carefully lift them our of the pan with a slotted spoon and drain on a platter lined with paper towels. Keep going to cook all of the fritters. Taste one and, if needed, sprinkle with salt while the fritters are still hot. Serve hot or at room temperature with a pile of olives and lemon wedges.

SALT COD FRITTERS

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

SWEETCORN FRITTERS WITH CHIPOTLE COD

Steps:

• Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
• Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
• Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
• Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
• Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.

SALT COD FRITTERS

Steps:

• Place the cod in a 3-quart saucepan. Pour in enough water to cover by at least three fingers. Bring the water to a boil over high heat. Adjust the heat to simmering and cook just until the cod starts to flake, from 5 to 12 minutes, depending on the size and shape of the piece(s) you are cooking. Drain the salt cod thoroughly and let stand until cool enough to work with.
• Meanwhile, put the bread in a small bowl and pour in enough cold water to cover. Let stand several minutes, until soaked through. While the bread is soaking, slip the pepper halves into the water with the cod. Simmer 2 minutes, fish them out, and let cool.
• Squeeze the excess water from the bread and place the squeezed bread in a mixing bowl. Pat the pepper dry and cut it into fine dice and add to the bread along with the eggs, pepper, parsley, and capers. Beat with a fork until the eggs and bread are thoroughly mixed. Flake the cooled salt cod into 1-inch pieces and stir into the egg mixture. Refrigerate until thoroughly chilled, about 30 minutes. At this point, test the consistency of the cod mixture. Roll a heaping tablespoon into a ball; the cod mixture should be firm enough to hold its shape. If not, add bread crumbs, about 1 teaspoon at a time, until it is firm enough.
• Make the batter
• In a separate mixing bowl, whisk the beer, egg yolks, and lemon zest until smooth. Add 1 3/4 cups of flour and whisk just until smooth. Let the batter stand at room temperature at least 15 minutes or up to 1 hour.
• Pour enough vegetable oil into a deep 12-inch skillet to fill it by 1 1/2 inches. Heat over medium heat until it registers 350° F on a deep-frying thermometer. Preheat the oven to "Warm" or to the lowest setting, and line a baking sheet with paper towels.
• While the oil is coming to temperature, form the fritters: Roll 1 tablespoon of the salt-cod mixture between your palms into an egg shape. Repeat until you have used up all the mixture. You should have about twenty-four fritters. Dredge the fritters in the additional flour to coat lightly on all sides, and drop them into the batter.
• With a wire skimmer, remove a few of the fritters at a time from the batter, allowing excess batter to drip back into the bowl. Slip the fritters into the oil. Add only as many fritters as will float freely in the oil. Don't overcrowd the pan or the oil temperature will drop significantly and the fritters will be soggy and oily. Fry, turning the fritters as necessary, until they are evenly golden brown on all sides, about 5 minutes. While the fritters are frying, adjust the heat as necessary to keep the temperature of the oil as close to 350° F as possible. Transfer the fritters with the skimmer to the prepared baking sheet. Keep them warm in the oven and repeat as necessary with the remaining fritters. Serve hot, with lemon slices, if you like.

BOLINHO DE BACALHAU (SALT-COD FRITTERS)

Steps:

• The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.
• Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.
• Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.
• Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1 1/2 inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd. Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.

FRITURAS DE BACALLAO (COD FISH FRITTERS)

Steps:

• soak the salted cod fish to get rid of the salt. add fresh water to a pot and boil for 30 mins. drain, and add fresh water and boil again 15 mins.
• meanwhile, in a large bowl, mix together the rest of the ingredients...to the consistency of a batter.
• flake the cod and add to mixture...let stand in refrigerator at least 1 hour.
• add the vegetable oil to a pan, on med-high...add spoonfuls of the mixture, do not overcrowd the pan, treat as you would a pancake, when it bubbles up a bit, turn over till lightly golden brown.

CARIBBEAN SALT COD FRITTERS

Steps:

• Soak the salt cod in water overnight. Drain, rinse well, place in saucepan and cover with cold water. Bring to boil, reduce heat, cover pan and simmer for 10 minutes. Drain, rinse under cold water and, when cool enough to handle, flake fish and set aside.
• Mix flour, baking powder, spices and salt together in a bowl. Make a well in the centre and pour in egg, milk and melted butter. Mix together to make a smooth batter. Stir in onion, chilli and flaked fish and mix well. Add more or less flour/milk as needed to make a typical fritter batter --flours vary due to changes in humidity.
• Heat about 1/2 inch of oil in large deep fryingpan until hot but not smoking. Drop tablespoons of the mixture into the oil, a few at a time, spaced well apart. Fry for 3-4 minutes, turning once or twice until golden brown.
• Remove with a slotted spoon and drain on absorbent paper. Keep warm in a 200 degree oven while frying the remaining fritters. Serve hot with your choice of dipping sauce (I like seafood cocktail sauce). Number of servings really depends on how big you make the fritters.
• These fritters freeze well and can be defrosted and reheated in a 375 degree oven till just hot.

COD & PEA FRITTERS

Steps:

• Cut the cod into chunks. Melt the butter in a non-stick pan and gently cook the cod until it starts to flake, about 5 mins. Flake the flesh into a bowl when it's cool enough, then season. If the potato is cold, mash it well before adding to the fish, along with the peas, mint and mayo or yogurt. Carefully mix everything together. Flour your hands, then shape the mixture into eight patties. Dust both sides in flour, then chill for at least 30 mins.
• Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in two batches for 3-4 mins each side, turning carefully with a fish slice, until golden and crisp. Serve warm with cherry tomatoes and rocket. Cool and pack into a lunch box.

COD FISH FRITTERS

Steps:

• Place fish in large bowl. Add enough water to completely cover fish. Let stand at room temperature 8 hours, changing the water at least every 2 hours to remove excess salt. Rinse fish; place in large skillet.
• Add enough water to completely cover fish; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min or until fish is tender. Rinse fish. Shred with fork; place in medium bowl. Add flour, water, onions, eggs, parsley, baking powder and pepper; mix well.
• Heat oil in large deep skillet to 375°F. Carefully add level tablespoonfuls of the fish mixture, in batches, to skillet. Cook until golden brown, turning occasionally. Drain on paper towels.

COD FRITTERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the olive oil in a pan and saute the garlic, celery and onions until soft. Transfer the mixture to a baking sheet to cool.
• Blanch the potatoes in salted water until almost soft. Transfer half of the potatoes to a baking sheet to cool. Mash the other half of the potatoes, and then let cool.
• Toss the cod with 1/4 cup of the oil and the pepper and sprinkle with salt. Bake the cod until cooked through and turns from opaque to bright white, 5 minutes. Let cool.
• Heat vegetable oil in a large, deep pot or skillet to 350 degrees F.
• Combine the mayonnaise, dill, parsley, egg yolks and lemon juice in a large mixer. Mix in the onion mixture and the mashed potatoes until well incorporated. Add the fish and diced potatoes and mix again until the fish is broken up and well incorporated.
• Form the mixture into 2-ounce balls. Pour the breadcrumbs onto a plate and roll the balls in the breadcrumbs. Fry in batches until golden crisp, about 4 minutes.

COD FRITTERS WITH TARTAR SAUCE

Steps:

• Make the tartar sauce:
• In a bowl stir together the mayonnaise, the parsley, the relish, the onion, the minced celery, the mustard, the lemon juice, the tarragon, the celery seeds, and the Tabasco until the sauce is combined well. (The tartar sauce may be made 1 day in advance and kept covered and chilled.)
• In a bowl stir together the cod, the eggs, the scallion, the parsley, the onion, the bread crumbs, 2 tablespoons of the tartar sauce, the Tabasco, and salt and pepper to taste, form heaping teaspoons of the mixture into balls, and roll the balls in the ground Saltines. In a large deep skillet heat 1 1/2 inches of the oil to 350°F and in it fry the cod balls in batches for 1 1/2 to 2 minutes on each side, or until they are golden. Transfer the fritters with a slotted spoon as they are fried to paper towels to drain. Serve the fritters warm with the remaining tartar sauce.

SALT COD FISH FRITTERS

Steps:

• Soak the cod fish in cold water for 2 hours or longer, according the saltiness and hardness of the fish.
• Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes.
• Drain. Remove any bones and skin and shred the fish.
• Sift the flour and baking powder into a large bowl.
• Add the garlic, scallion, pepper (very hot use according to taste), water and canola oil and mix to a smooth batter. Add the shredded fish and mix well.
• Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.
• Drain on paper towels, keep warm and serve hot as hors-oeuvres.

SALT COD FRITTERS

Steps:

• Chop salt cod with a knife, and then shred it with your fingers. Combine it with the onion, garlic and pepper in a bowl, and mix well with a wooden spoon. Add flour, and stir a few times; then beat in eggs one at a time. Add about 1/2 cup water, and stir; continue to add water (about 1/4 cup more), until a batter forms -- it should be a bit thicker than pancake batter -- and then stir in the herb.
• Letting mixture rest, put about 3 inches of oil in a deep saucepan, and turn heat to medium-high; bring to 350 degrees. (A drop of batter will sizzle energetically when oil reaches that temperature.) Gently drop tablespoonfuls of cod mixture into oil, and fry, turning once, until golden brown, about 5 minutes. Work in batches, taking care not to crowd fritters.
• Drain on paper towels, and serve with lime wedges, or keep in a warm oven until ready to serve.

ACCRAS (COD FRITTERS)

Steps:

• Add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
• Blend together the flour, baking powder, and black pepper.
• Add the yeast mixture and the milk and beat with a whisk to make a smooth batter.
• Add the salt cod and continue to beat briskly.
• Add the remaining ingredients except the oil and again beat briskly.
• Allow the mixture to sit at room temperature for at least an hour and preferably 2.
• Heat the oil and drop the batter a tablespoon at a time into it. Fry until golden brown, remove, and drain on paper towels. Serve hot.