Recipes  
Cod Fritters
Cod Fritters
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Cod Fritters

Preparation
25 MIN
Cooking
15 MIN
Other
24 H
Servings
10
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Ingredients

Preparation

  1. Rinse the cod under cold running water. In a large bowl, cover the cod with cold water for desalination. Refrigerate for 24 hours, changing the water three times. Drain. (The cod can be desalinated for 48 hours. It will be a little less salty.)
  2. In a small saucepan, poach the cod in 500 ml (2 cups) simmering milk for about 20 minutes. Drain and flake with your fingers into small pieces. Set aside.
  3. Preheat oil to 190 °C (375 °F). Line a baking sheet with paper towels.
  4. In a large bowl, blend the cod, onions, garlic, zest and lime juice, parsley, thyme and pepper.
  5. In another bowl, combine the flour, cornstarch and baking powder. Set aside.
  6. In a bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  7. Add the dry ingredients to the fish mixture. Blend well. Stir in the remaining milk, stirring continuously. Using a spatula, fold in the egg whites. Season with salt and pepper.
  8. For each fritter, spoon about 15 ml (1 tablespoon) of fish batter right into the oil. Fry about eight at a time, until golden brown on each side, about 5 minutes. Drain on the paper towel.
  9. Serve immediately with dog sauce or lime wedges.

Note

It is advised to use gloves when chopping peppers.

The acras freeze well after cooking. To warm them, place them on a baking sheet in a 190 °C (375 °F) oven until they are crispy.

Good with...

Comment

  1. This recipe is amazing. I made them in the oven instead of frying them and they still came out really well. The sauce goes great with the hot fritters.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.