Salt cod fritters with tartare sauce

Salt cod is a traditional food in the Iberian Peninsula.  It is slightly firmer and more strongly flavoured than fresh cod.

A significant portion of the recipe is concerned with managing the saltiness of the cod, but it is worth doing.

The dish is an excellent, traditional tapas dish.  It can be served as a starter.

Preparation Time: 20 Mins

Cooking Time: 10 Mins

Total Time: 28½ Hrs

Ingredients

For 2 servings…

250 gms           Salt cod     

2                    Eggs         

50 ml              Lager        

70 gms            Flour        

¼ tsp              Yeast  - dried          

½ tsp              Water  - warm         

1 bunch            Parsley  - chopped    

1                    Chilli  - red, hot, dried - chopped

  Pepper  - freshly ground, black         

  Salt              

1                    Bay leaf     

¼                   Onion       

For deep-frying

  Oil               

For the tartare sauce

1                  Egg yolk      

1 tsp             Mustard  - Dijon        

125 ml           Olive oil      

½                 Shallot  - chopped finely

10 gms          Capers  - chopped      

10 gms          Gherkins  - chopped    

¼                 Lemon  - juice of        

½                 Egg  - hard-boiled, chopped      

¾ tbs             Parsley  - chopped      

                   Pepper  - white          

                   Salt

Method

To prepare the salt cod fritters…

Put the salt cod into a bowl of cold water and refrigerate for 24 hours, changing the water 3 times.  Drain, spread the cod out on kitchen paper and pat dry.  Remove any skin and bones.

Crack the eggs into a large mixing bowl.  Add the lager and flour and whisk well until smooth.  Dissolve the yeast in the warm water and add it, the parsley, chilli, salt and pepper to the flour mixture.  Refrigerate for at least 2 hours.

In a large pan, bring 2 litres of water to the boil with the bay leaf and onion.  Add the cod and blanch for 2 to 3 minutes, then remove and drain.

Break up the cod up and add to the refrigerated egg and flour mixture, stirring well.  Allow to cool, then cover and refrigerate for another 2 hours.

To make the tartare sauce…

Whisk the egg yolk and mustard together in a bowl.  Gradually drizzle the oil into the egg yolks and

mustard, whisking continuously to form an emulsion.  When all the oil is incorporated, add the shallot,

capers and gherkins.  Add the lemon juice and mix well, stir in the chopped hard-boiled egg and parsley

and season with salt and pepper.  Refrigerate until needed.

To cook the fritters…

Heat the oil to 180°C.  Drop heaped teaspoons of the salt cod mixture into the oil and fry for 3 to 4

minutes - or until golden brown.  Remove from the oil, drain on kitchen paper, season with salt and

pepper.

Serve with the tartare sauce.

Wine recommendations

          A dry white wine.

  Conventional

           Picpoul de Pinet

           Rioja bianco

  Interesting

           Entre-deux-Mers

           Mâcon

           Manzanilla Sherry

           Txakoli de Getaria