Equipment
Ingredients
Base Fritter Mixture
- 300 g dried salt cod
- 400 g starchy potatoes
- 1 yellow onion, very finely diced
- 2 garlic, minced
- 15 g fresh parsley, finely chopped
- 2 eggs, lightly beaten
- 1 g ground nutmeg
- 2 g black pepper
- fine sea salt
Frying
- 1000 ml vegetable oil
Nutrition (per serving)
Method
Place the dried salt cod in a large bowl and cover it with cold water. Soak in the refrigerator for 24 hours, changing the water 3 to 4 times to extract the excess salt and rehydrate the fish.
Drain the soaked cod. In a large pot, add the cod and the whole, unpeeled potatoes. Cover with fresh water, bring to a boil, and simmer gently for 20 minutes until the potatoes are fork-tender and the cod flakes easily.
Drain the cod and potatoes. Let them cool for 15 minutes. Remove and discard the skin and bones from the cod. Place the flesh inside a clean kitchen towel and rub it vigorously to separate it into very fine, thread-like fibers.
Peel the warm potatoes and pass them through a potato ricer, or mash them thoroughly with a potato masher until completely smooth and free of lumps. Allow the mash to cool for another 15 minutes to prevent the eggs from scrambling later.
In a mixing bowl, combine the thoroughly flaked cod, mashed potatoes, finely diced onion, minced garlic, chopped parsley, black pepper, and nutmeg. Taste the mixture and add a small amount of fine sea salt only if needed.
Fold the lightly beaten eggs into the cod and potato mixture until a cohesive dough forms. The dough should hold its shape when pressed together.
Using two tablespoons, scoop a portion of the mixture and pass it back and forth between the spoons to shape it into a smooth, three-sided oval quenelle. Repeat to form all 24 fritters, placing them on a tray.
Pour vegetable oil into a heavy frying pan or Dutch oven until it is at least 5 centimeters deep. Heat the oil over medium-high heat until a thermometer registers 180 degrees Celsius (350 degrees Fahrenheit).
Carefully fry the fritters in batches, being careful not to crowd the pan. Cook for 3 to 4 minutes, turning gently, until they are deep golden brown, crispy on the outside, and reach a safe internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
Use a slotted spoon to transfer the fried fritters to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
Chef's Notes
- Flaking the cod into very fine, thread-like fibers is crucial for the authentic texture. Traditionally, this is done by placing the cooked, boned cod inside a clean kitchen towel and rubbing vigorously.
- Boiling the potatoes whole with their skins intact prevents them from absorbing excess water, ensuring a starchy, dry mash that binds the fritters perfectly without making them heavy.
- Always fry a single test fritter first. This allows you to check the seasoning, confirm the oil temperature is correct, and ensure the mixture holds together securely without falling apart.
- For a visually striking presentation, practice the traditional one-handed quenelle technique using two spoons to form elegant, three-sided ovals rather than rolling them into simple balls.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels to absorb excess moisture.
Freezer: 3 months — Freeze shaped, uncooked fritters on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding extra time.
Reheating: Bake in a 200 degrees Celsius (400 degrees Fahrenheit) oven for 10 minutes until crispy. Avoid microwaving to maintain texture.
