Posted on Wednesday, November 6, 2024 in
Seafood Recipes
Crispy and Fluffy Lisbon-Style Cod Fritters Recipe
Crispy and fluffy Lisbon-style cod fritters recipe (receita de pataniscas de bacalhau), made with cod, flour, eggs, herbs, and lightly fried.
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Preparation time | 20 min |
Cooking Time | 15 min |
Ready In | 1 h 35 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
1 1/2 cups all-purpose flour (recommended: Branca de Neve, blue label)2 eggs3/4 cup cold water1 ¼ lbs (600g) clean, flaked codfish (pre-soaked if salted)2 tablespoons olive oil2 tablespoons chopped parsley2 tablespoons finely chopped onion1 tablespoon finely diced red bell pepperLeaves from 6 sprigs of cilantroSalt and freshly ground black pepper to taste
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Preparation
- Sift the flour into a large glass bowl, adding a bit of salt and pepper (considering the saltiness of the cod).
- Make a well in the center of the flour, cracking in the two eggs.
- Around the eggs, add parsley, bell pepper, and cilantro.
- Add the chopped onion, cold water, and olive oil to the bowl.
- Using a wooden spoon, gently mix from the center outward, folding the liquid into the flour until you have a smooth, creamy batter (avoid overmixing).
- Cover the bowl with a cloth and let the batter rest for 1 hour.
- Rather than mixing the cod directly into the batter, place small mounds of cod flakes around the edge of the bowl (this ensures each fritter has a consistent amount of cod).
- For fluffy, thick fritters, use a generous amount of oil.
- The oil should be deep enough to submerge each spoonful of batter initially, allowing the fritters to float as they cook.
- Heat the oil over medium-high heat.
- Drop spoonful's of batter into the hot oil, being careful not to overcrowd (only flip the fritters once the surface no longer looks raw).
- Once golden and cooked through, remove and place on paper towels to absorb excess oil.
Recipe & Photo Credit: Saberes com Sabores
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