epicurious
Salt Cod Fritters
This salt cod fritters recipe from chef Eric Ripert gives you bacalao fritters that are golden brown and crispy. Serve them as soon as you can after frying.
👥 4 Servings👤 Eric Ripert📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●whisk
- ●pan
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Rinse the salt cod thoroughly and place it in a bowl of water. Cover the bowl and refrigerate for ⏱️ 3 hours. Drain the water, cover the fish with fresh water, and soak for another ⏱️ 3 hours.
2
After the second soak, drain the water and put the salt cod in a medium pot. Cover with water, bring to a simmer, and cook for ⏱️ 10 minutes.
3
Transfer the fish to a bowl to cool. Break the fish into bite-sized pieces, removing any bones, and set aside.
4
To make the batter, in a large bowl, combine the flour, baking powder, and sea salt. In a separate bowl, beat the eggs, then whisk in ¾ cup water. Gently combine the egg mixture with the flour.
large eggs3
5
Fold the cod, scallions, and jalapeño into the batter; the mixture should be thick and lumpy.
6
To set up a fryer, pour about 3 inches of canola oil into a deep straight-sided pot or Dutch oven, filling it less than halfway. Clip a deep-fry / candy thermometer to the side of the pot and preheat the oil to 350°F. Line a sheet pan with paper towels.
7
Working quickly, use a large spoon to scoop 1-tablespoon portions of the cod mixture and gently place in the hot oil, starting with a total of 8 fritters. The batter will sink at first and then float to the surface. Fry until golden brown, turning the fritters once, 2 to ⏱️ 3 minutes. Remove with a slotted spoon or a sieve and transfer to the paper towels to drain. Repeat with the remaining batter. Serve immediately.
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