Pataniscas de Bacalhau (Salt Cod Fritters)
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Ingredients
- 400 g salt cod fillet (soaked overnight)
- 150 g plain flour
- 3 large eggs
- 1 onion, finely chopped
- 2 tbsp flat-leaf parsley, chopped
- 500 ml vegetable oil for frying
Method
- 1
Drain the soaked salt cod, pat dry, poach for 8 minutes until it flakes easily, then drain and shred finely, discarding any skin and bone.
- 2
Whisk the flour and eggs together with a splash of water to make a thick batter.
- 3
Stir the shredded salt cod, onion and parsley into the batter and season well.
- 4
Heat the oil in a deep pan to 180C and drop in tablespoons of the mixture, frying in batches for 3-4 minutes until golden and cooked through.
- 5
Drain on kitchen paper and serve hot with lemon wedges.
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