Cod FrittersPosted: February 23, 2012
Over the weekend we not only had a great showing of the Northern Lights, we also indulged in all kinds of yummy food. And we stumbled on one of our new favorites: cod fritters. This recipe came from Alaska Dispatch, an online newspaper that is dedicated to everything Alaskan. It is cod fishing season in Alaska, so the recipe is especially timely, and tasty!
What I like best about the fritters is the crispy outside that breaks into the almost creamy inside. It is an explosion of taste with interesting texture. And I happen to be a person that finds texture very important. Hence the reason I want nothing to do with bananas. But that is whole other story. The point here is: these little babies are awesome. They are deep fried (sigh) so not something we will make often, but they are a great treat, and well worth the effort to make and clean up after.
What You Need:
3-4 red potatoes
Extra virgin olive oil
1 clove garlic, minced
1 bunch green onions, minced
1/2 yellow onion, minced
1 cup milk
1 pound boneless, skinless cod
Salt and pepper to taste
Several pinches of nutmeg
1 handful flat-leaf parsley, washed and minced or several shakes of dry parsley
1 cup flour
1 cup panko
Oil for deep fryer
Wash and quarter potatoes. Cook the potatoes in salted boiling water until they are tender. Drain and place in a medium bowl.
Meanwhile, heat 2 tablespoons olive oil in a deep sauté pan. Add the garlic, green onions, and yellow onion. Sauté over low heat until the onion is soft and translucent. Add milk. Bring to a low simmer. Cut the fish into pan-sized pieces and add to the milk mixture. Poach for 5-7 minutes.
After fish is poached, lift it (scoop some of the onions too) out of the milk mixture and add it in with the potatoes. Season with salt and pepper, a few light shakes of nutmeg, lemon juice, and parsley. Lightly mix so batter is a little chunky. Add one egg and lightly mix again. Refrigerate for 30 minutes.
Then, using three small bowls, create an assembly line. One bowl with flour. The second with a lightly beaten egg. And the third with panko.
Shape cooled fish batter into 1-once round balls. Dip the ball into the flour, then the egg, and finally the panko. Repeat. Makes about 14.
Test one fish ball in the oil. It should take about 2-3 minutes to turn a light golden brown. Repeat.