Salted Cod Fritters with Tomato Sauce
Baking and Desserts • World
Description
Choose thin pieces of white fish with dark skin. Soak them in cold water for 12 hours (for best results, change the water four times during this period, making sure to rinse the bottom of the container).
Ingredients
- Lightly Salted Red Fish 20 oz
- Passata Tomato Sauce 2 tablespoons
- Wheat Flour 10 oz
- Chicken Egg 1 piece
- Dry yeast ½ teaspoon
- Rum 1 tablespoon
- Cotton Oil 5 tablespoons
- Salt to taste
- Egg white 1 piece
Step-by-Step Guide
Step 1
Place the cod that has been soaked overnight into a pot, completely cover it with water, and as soon as it boils, remove from heat, cover, and let it steep for 10 minutes. Remove the fish, separate it from the skin and bones, and flake the flesh into large pieces.
Step 2
For the batter, mix the flour, yeast, and a pinch of salt in a bowl. Make a well in the center and add the yolk, vegetable oil, and rum (or brandy). Mix everything well and add enough water to achieve a consistency of not too thick puree. Now cover the batter and let it rest for 2 hours.
Step 3
Just before frying, beat both egg whites in a dry clean bowl with a pinch of salt and gently fold them into the batter. Heat the oil in a pan to 180–375°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds). Dip 3 pieces of fish into the batter and fry in hot oil until golden brown. Remove the finished fritters with a slotted spoon, allowing excess oil to drain, and keep them warm while frying the rest.
Step 4
Heat the tomato sauce and serve the fritters at the table, offering the sauce on the side.
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