COD FRITTERS

COD FRITTERS

It is a perfect recipe for the little ones and that they eat fish without practically noticing it. We will start as always with the ingredients:

•  400 g. desalted cod
  
• 1 large onion or 2 chives (depends on what we have)
• Fresh parsley
• 200 g. wheat flour
• 3 large eggs
• 150 g. of butter
• 300 ml. of water
• 2 teaspoons Royal chemical yeast powder
• 1 liter of mild olive oil or sunflower oil for frying
• Salt

Preparation:

1. We will start by cutting the onion and soaking the cod. If it is already salty, you have to leave it in water for 2 days, but changing the water every 5 - 7 hours.
2. When it is finished desalinating, we put it in the fridge until we cook it.
3. We put oil in a pan (just a little) and poach the onion that we cut before.
4. When that onion is transparent, add the cod and crush and cook at the same time.
5. We remove from the heat, put parsley and mix with the ingredients.

Now we go with the dough:

1. In a bowl we are putting the flour and the yeast, all previously sieved to avoid lumps.
2. We put butter to melt in a saucepan.
3. We put the sifted flour with the yeast and put it back on the fire.
4. We stir with a spoon until we get a homogeneous mass, a smooth cream and without lumps. The heat will help to prevent lumps.
5. That dough has to be peeled off the sides of the pot until it appears to be completely dry.
6. We turn off the heat and remove the casserole with the dough from the fire. We let it cool down.
7. Add the eggs one by one and stir until the first is integrated. So with all three.
8. Once we have the prepared base mass, we add the cod and the onion and stir until it is integrated.
9. Let it sit for about 15-20 minutes.

To fry them:

1. We heat a frying pan with plenty of oil over medium heat.
2. With the help of two teaspoons, we form small balls with the dough that we will fry.
3. The difficulty of this recipe is in the temperature of the oil, since if it is not hot enough the dough falls to the bottom. But if it is too hot, a dry coating forms around the donut that prevents it from growing.
4. We put them in the pan little by little. When they are golden, remove the fritters from an absorbent paper.

Finally we let them cool a little so as not to burn us and they will be ready to eat us. It is a heavy recipe due to the type of dough it has, so it is best to accompany them with a light salad and fruit dessert, to counteract the fat that the recipe carries, although previously we have already tried not to leave it greasy.