You can make fish fritters out of most any fish (including the leftover kind), but our favorite is Salt Cod Fritters or Frittelle di Baccala We like salt cod because it shreds or flakes easily and has a wonderful salty flavor profile that lends itself well to the frying method.
Dried and salted “salt cod” is sold in whole pieces and must be rehydrated prior to consumption. Stockfish is cod that has been dryed without salt. When reconstituting salt cod, fully submerge the fish in water or milk for 2-3 days, changing the water every day so that most of the salt is flushed out.
- 2-3 garlic cloves, minced
- Bunch of parsley, finely chopped
- 1 pound dried salt cod
- 2 cups milk
- 4 medium sized yellow potatoes
- 1 red onion, finely chopped
- 2 eggs
- Freshly ground black pepper
- Vegetable oil (frying)
- Rinse the hydrated salt cod and place in a large pot. Add enough milk and water to cover and simmer over medium heat for 20 minutes (this will allow the cod to stay moist). Drain and rinse the cod over cold water and flake (being careful to remove any excess skin and bones).
- Boil your potatoes until fully cooked and mash with a ricer.
- Add the flaked code to the riced potatoes, along with the garlic, parsley, and eggs. Mix the ingredients well and test to see if it’s slightly dense and thick (it shouldn’t run).
- Add freshly ground black pepper and test for salt (you may not need to add any given the cod).
- Shape the mixture into tiny ping pong balls and pan fry in vegetable oil at 370 degrees F. You’ll need to flip or turn the fritters every few minutes or so; you’re looking for a golden brown color.