Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Use desalted cod loin, thawed if frozen. Simmer in 1.5 litres of water for 8 to 10 minutes, drain, remove skin and bones, and shred. Leave to cool while preparing the batter.
- In a bowl, gradually mix the flour with 300 ml of cold water until smooth. Add the three eggs and beat to make a thick batter.
- Fold in the shredded cod, chopped parsley and pepper. Fry a small spoonful and taste before adding the salt because the cod is already salted.
- Heat the 500 ml of oil in a 20 cm saucepan to 170 to 175 °C. Shape about 24 fritters with two spoons, spreading each portion thinly. Fry four at a time without overlapping.
- Fry for about 3 minutes per side until golden and the batter is cooked in the centre. Allow the oil to return to temperature between the six batches.
- Lift out with a slotted spoon, drain on kitchen paper and serve hot. Divide all the fritters between four portions.
Shopping tip
Use desalted cod loin and shred it after cooking. The time includes frying in six batches.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.