Salt cod fritters

Salt cod fritters

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

Served with potato skordalia on the side, as fried salt cod almost always is, this is essentially the Greek equivalent of British fish and chips, which may be why I like it so much! You can use either salt cod or fresh cod. In villages inland on the islands, dried salt cod meant that people who didn’t live close to the coastlines could still eat fish. These fritters are delicious served with Beetroot salad too.

Ingredients

Quantity Ingredient
800g salt cod
250ml lager or light ale
125g plain flour
1/2 teaspoon baking powder
pinch salt, if needed
vegetable oil, for frying

Method

  1. If using salt cod, soak it in a bowl of cold water for 24 hours in the fridge, changing the water frequently to remove the salt. You can’t use the fish until all the salt has been soaked out and rinsed away, or it will be overwhelmingly salty. The only way to know if you’ve reached the sweet spot is to taste the fish with the tip of your tongue. Alternatively, use fresh cod.
  2. Whisk together the beer, flour and baking powder. It should form a batter about as thick as honey. If using fresh cod, add a little pinch of salt to the batter.
  3. Rinse the cod for a final time. Remove any skin and large bones, then cut the fish into large chunks. Pat dry with paper towels.
  4. Add about 3 cm of vegetable oil to a large saucepan and set it over a medium-high heat. Heat it to 180ºC on a pan thermometer, or until a cube of bread browns in the oil in 30 seconds. Dredge the fish pieces in the batter and carefully lower into the oil, one or two at a time. Cook for 3–4 minutes, depending on the thickness of the fish. If the pieces are very chunky you may need to turn them carefully in the oil to ensure they brown and the fish cooks through. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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