Wednesday, February 22, 2017

Portuguese Style Cod and Potato Fritters

I meant to post this recipe yesterday, but I got sidetracked, so here it is for you - finally. Since I didn't have any Salt Cod or Bacalau, I improvised and made frozen Cod taste like Salt Cod. I did this by cooking it in the oven with more Salt than usual and I also cooked the Garlic and Onions with it so they wouldn't taste so sharp. When the Cod was done, I shredded it and added it with the Garlic and Onions to Mashed Potatoes that I cooked just for this dish. But, I think this might also be a really good way to use up leftover Mashed Potatoes too!  Oh and don't forget to add in some chopped Parsley. I was told to use a ratio of equal parts Potato and Fish, but I went ahead and added slightly more Cod to give it a firmer texture. 

Once it is all mixed together, you can use 2 Tablespoons to make Quenelles before dropping them into  hot Oil. I just like to shape them with my hands to look like little footballs. Once I made the basic shape and placed them on a plate, I rinsed my hands and smoothed them with my wet hands (rewetting when necessary) and then I dropped them 1 or 2 at a time into hot Oil until they were golden brown. Served with some Lemon and of course some Tomato Rice and sautéed Collard Greens, you have an amazing Portuguese meal. Or if you just want to make them as a snack, they are great hot or cold. To me, they taste like Fish and Chips all together in one bite!

Portuguese Style Cod Fritters

3/4 pound of fresh or frozen Cod filet
1/2 medium Onion, minced
2 Garlic Cloves, minced
1/4 cup chopped Parsley Leaves
2 Tablespoons Olive Oil
1 teaspoon Salt + 1/2 teaspoon more for Potatoes
4 medium Potatoes, equal to about 3 cups peeled and cut up into cubes
Water for boiling Potatoes
1 egg, beaten lightly
1 to 1 1/2 cup light flavored Vegetable Oil

Heat the oven to 425 degrees.  Place the Cod on a piece of Parchment (or foil) and put the Onion and Garlic on top. Drizzle with Olive Oil and sprinkle with 1 teaspoon of Salt, close up the Parchment and place on a small baking pan. Place in oven and cook for 15 minutes. Remove from the oven and let cool for about 10 minutes and then add the Cod, Onions and Garlic to a mixing bowl.  

Add Potato pieces to a small pot and cover with boiling water. Return to a boil and reduce heat to a simmer. Cook for about 25 minutes or until Potatoes are fork tender.  Drain and mash and add to the bowl. Sprinkle with the additional 1/2 teaspoon Salt and stir until well combined. Taste and adjust seasoning if desired. Then add in the Egg and stir until thoroughly mixed.

In a small pot, heat Oil until hot. Meanwhile, take a small handful of the mixture and form into football shaped Fritters (you can also  make balls or patties if preferred). Place on a plate and continue until you use all the mixture up - it should make somewhere between 20 to 24 Fritters. Then wet your hands and smooth the top and sides of the Fritters, rewetting your hands when the mixture sticks. 

When the oil is hot, carefully drop in one Fritter to cook until it is golden brown. Remove to a paper towel covered plate. Then cook 2 more Fritters at a time until all the Fritters are cooked. If the oil gets too low, add in the additional 1/2 cup of Oil and let heat up before cooking the rest of the Fritters

Serve with slices of Lemon, Portuguese Tomato Rice (previous post) and sautéed Collard Greens.

Five Element Analysis

Cod, like all fish belongs to the Water Element. The Garlic and Onions contribute the Metal Element and the Potato brings in the Earth Element. Only the Fire and Wood Elements are missing, so serving this dish with Lemon and Collard Greens makes sure that the Wood Element is present and the Tomato Rice gives you the Fire Element along with more Metal making this a balanced Five Element meal!

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