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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