A classic and popular recipe in Mediterranean countries
Popular in Mediterranean countries, cod fritters are a classic in bars and restaurants. We can find different types of fritters, although the most typical are those made with cod.
Depending on the country where we are, the ingredients of the fritters may vary. In southern Spain they are usually made with flour, egg, water and beer, while in Catalonia they add milk. In Portugal, for example, they incorporate potatoes into the dough. What cannot be missing among your seasonings is garlic, parsley and a touch of saffron or coloring.
According to the story, the known recipe belonged to a Portuguese army officer, Carlos Bandeira de Melo, published in the book “Arte do Cozinheiro e do Copeiro”, published in 1839. There are those who place its first elaboration in the 13th century during the siege of the city of Seville by King Fernando III. The lack of food forced to use a shipment of cod and flour, ingredients with which they made the fritters.
The truth is that to make delicious fritters you need good previously desalted cod fillets and a not too hot olive oil to achieve uniform cooking.
- 300 gr of desalted cod
- 230 g of wheat flour
- 2 eggs L
- 100 ml of beer
- 50 ml of water
- 1 teaspoon baking powder
- Garlic and parsley
- Olive oil
- Assorted sauces
- In a glass, arrange the water together with the saffron threads. Leave for 30 minutes to extract all its flavor. Reserve.
- In a bowl mix the flour together with the yeast. Add the two eggs.
- Mix well and add the water infused with the saffron and beer.
- Keep moving until you get a smooth dough.
- Add the desalted cod previously crumbled or cut into small pieces.
- Finish by stirring everything and add a tablespoon of garlic and finely chopped parsley. Rectify with salt if necessary.
- Reserve in the fridge for 30 minutes.
- In a frying pan, add the olive oil and keep the heat at medium heat.
- With the help of two spoons, add the cod fritters slowly and fry until they get a nice golden color.
- Drain the oil well and dry with absorbent paper and serve with different sauces such as tartar or aioli.
‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.
Cod fritters, ideal to start a meal on occasions where the music and the point of joy – which this year should be even greater if possible – indicates a point of celebration, friendship and family. A start with flavors and fragrances that emanate from a batter such as a fritter and, even more, from cod.
These flavors are ideal to keep them well in the mouth and enjoy them, but yes, in an ascending way, from least to greatest, since we start the holidays and we have to go little by little.
That is why nothing better than starting with a water that hydrates and refreshes with subtlety and elegance, a water that will be a perfect companion to the somewhat marked notes that parsley sometimes has. Its balanced composition and softness will give us the desired balance.
We are talking about Acqua Panna, but of course, only with water it would not be so bad, although it is always better to look for the other companion for that of the two wheels. In this case, different bubbles, since we are talking about Blanc de Noirs from Juvé & Camps, a white of reds, a Pinot Noir Reserva, a creamy, fresh and complex cava that together with Acqua Panna will elevate the fritters to a combination or harmony star.
A few bubbles of aging and quality and a water with elegance and finesse can create an atmosphere of friendship and add flavor and pleasure to a dish.
- You can substitute cod for hake or another type of white fish. If you opt for desalted cod, keep in mind the point of salt.
- If you wish, you can make the dough the day before and fry before sitting at the table.
- As for the type of flour, try to make it pastry-type flour or for all kinds of uses.
- The dough should be neither too liquid nor too thick so that the fritters are fluffy and juicy.
Make it a perfect meal with our Wellington Turkey, here you can find the step by step recipe.
End this amazing meal with a Browny of Caramel and Toffee Sauce, click here to see the complete recipe.