cod fritters

Smoked Cod Fritters

Last Updated on 13/10/2021 by richard

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En español: Buñuelos de bacalao ahumado

Spanish tapas classic made easy. Bite-sized smoked cod and potato fishcakes bound together with egg and flour then quickly fried until crispy. Serve with lemon wedges.

cod fritters

Smoked Cod Fritters

Olive Magazine
Bite-sized smoked cod and potato fishcakes bound together with egg and flour then quickly fried until crispy.
Prep Time 10 mins
Cook Time 20 mins
Chilling Time 30 mins
Total Time 1 hr
Course Starter, Tapas
Cuisine Spanish
Servings 4
Calories 291 kcal

Ingredients
 
 

  • 300 ml Milk
  • 1 Onion grated
  • 500 g Smoked cod fillet
  • 2 Potatoes large, floury, peeled and diced
  • 1 Lemon zested
  • ½ bunch dill chopped
  • 3 tbsp Plain flour
  • 1 Egg
  • Lemon wedges to serve

Instructions
 

  • Put the grated onion in a pan with just enough milk to cover. Simmer for 5 minutes then add the fish and poach gently for 5 more minutes. Turn off the heat and cool.
  • Strain the milk into another pan. Add the potato, cook until tender, then drain reallly well.
  • Tip the fish and onion into a bowl. Flake the fish and discard any skin and bone.
  • Mash the fish with the potatoes, lemon zest, dill, flour and egg and season well. Scoop the mix out in rough tbsps and put on a tray. Chill in the fridge for 30 minutes, or until you want to cook them.
  • Heat 1cm of oil in a frying pan. Cook the fritters in batches until golden brown and crisp on both sides. Keep warm in a low oven while the others cook. Serve with lemon wedges.

Nutrition

Calories: 291kcalCarbohydrates: 33gProtein: 30gFat: 5gSaturated Fat: 2gFiber: 4gSugar: 7g
Tried this recipe?Let us know how it was!

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