- 500 g salted cod, soaked overnight
- ½ red onion, minced
- 2 T olive oil
- 50 g flour
- 2 T flat-leaf parsley chopped
- 375 ml milk
- 1 free-range egg, separated
- 5 T fine breadcrumbs
- 190 ml canola oil
Drain the salted cod and rinse thoroughly to remove any excess salt. Remove the flesh from the skin and bones and cut into small pieces. Set aside, making sure that all excess liquid is drained.
Gently fry the minced onion in the olive oil for a few minutes, until slightly softened, then add the salted cod and fry for a further 2 to 3 minutes, until all the liquid has evaporated. Add 4 T flour and the parsley, and fold to coat evenly.
Remove the pan from the heat and slowly add the milk, stirring to incorporate, before placing the pan back over a low heat. Simmer, stirring often, for 15 to 20 minutes, or until a thick paste forms. Spoon into a large bowl.
Fold in the egg yolk and spread the mixture out to cool. On a large tray, mix the remaining flour with the breadcrumbs. Using wet hands, mould bite-sized balls of the cod mixture and roll in the breadcrumbs to coat evenly.
Heat the canola oil over a medium heat and fry the fritters in batches for a few seconds at a time, until golden brown and crispy. Drain on kitchen paper and serve hot.
Cook’s note: Use hake, if you prefer, as it needs no soaking. Add salt though, to give the fritters that traditional salty flavour.