Do yourself a favor: desalt the cod well before starting<\/h3>\n
If you start with salted cod, this step is key. Desalt it in advance, always in abundant water and changing it several times, so that it doesn’t ruin the recipe with excess salt. The ideal is to do it patiently, because correcting overly salty fritters later is practically impossible. And since the cod itself already provides flavor, it’s advisable to be especially cautious when adding salt to the batter: it’s better to add too little at first and adjust only if truly necessary. <\/p>\n
Prepare a homogeneous batter with good texture<\/h3>\n
In a bowl, beat the egg and mix it with the minced garlic, chopped parsley, and a minimal pinch of salt. Add the water, flour, and yeast, and stir well until you get a homogeneous, lump-free, and slightly thick batter. Then, incorporate the crumbled cod and mix again so that it is well distributed. The texture should be consistent enough for you to be able to pick up small portions with a spoon without them spreading out. Extra tip: put the bowl in the refrigerator for a while so that the batter cools down and is easier to handle. <\/p>\n
Fry with comfort and more control<\/h3>\n
Pour plenty of oil into a saucepan or a pot with a frying basket and heat it to medium temperature. This type of frying benefits from not going to extreme heat, so the fritters brown well on the outside without remaining raw on the inside. Here, the basket makes a difference: it allows you to work more comfortably, better control the frying, and remove the fritters all at once, with less risk and fewer awkward maneuvers. In addition, when lifted, the oil drains immediately into the container itself. <\/p>\n
Fry in batches and without rushing<\/h3>\n
With the help of a spoon, drop small portions of batter into the hot oil. They don’t need to be perfect: as they fry, they will take on that characteristic round and irregular shape of homemade fritters. Do it in batches, without overfilling the basket or the container, so that the oil temperature doesn’t drop and the frying is uniform. <\/p>\n
Drain well for a lighter result<\/h3>\n
When they are golden, lift the basket and let them drain for a few seconds. Then transfer them to a plate with absorbent kitchen paper. This double draining helps remove excess oil from the surface and leaves lighter fritters, more pleasant to eat, and with a much better texture. Serve them freshly made, still hot, which is when they are at their best. <\/p>\n
Tips for success<\/h2>\n\n- Don’t overdo the salt: between the cod and the garlic, there’s already plenty of flavor.<\/li>\n
- Do a test with a first fritter to check if the batter needs texture or salt adjustment.<\/li>\n
- Fry at medium temperature: if the oil is too hot, they will brown too quickly on the outside.<\/li>\n
- Don’t make very large fritters: smaller or medium-sized is better, so they cook well inside.<\/li>\n
- Always drain them twice, first in the basket and then on kitchen paper.<\/li>\n<\/ul>\n
Variations that also work<\/h2>\n\n- With finely chopped onion, to add a juicier touch to the batter.<\/li>\n
- With a touch of grated lemon, which refreshes the flavor and combines very well with cod.<\/li>\n
- With parsley and chives, if you fancy a more aromatic nuance.<\/li>\n
- With a pinch of turmeric or food coloring, to give them a more golden and appetizing tone.<\/li>\n
- Accompanied by mild aioli or lemon mayonnaise, if you want to serve them as an appetizer.<\/li>\n<\/ul>\n
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Few bites disappear from the plate so easily. So now you know: prepare the dough, get the oil ready, and don’t be surprised if someone starts hovering around the kitchen early. It often happens with good cod fritters. <\/p>\n<\/div>