Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Salt Cod and Crab Fritters

John Kernick

Yield:Yields about 36 fritters.

You can prepare the fritters ahead and then fry them when you’re ready to eat. Save the potato skins forPotato Skin Curls with Fresh Herbs.

Ingredients

  • 8 oz. dried salt cod
  • 1 lb. medium Yukon Gold potatoes (3 or 4), peeled and cut into 1-inch pieces
  • Kosher salt
  • 3 Tbs。特级初榨橄榄油
  • 1 medium yellow onion, minced
  • 3 medium cloves garlic, minced
  • 3 Tbs。finely chopped fresh cilantro
  • 1 tsp. hot pepper sauce; more to taste
  • 1 large egg, separated
  • 8 oz. jumbo lump crabmeat, drained well and picked over
  • Vegetable oil, for frying

Nutritional Information

  • Nutritional Sample Size per fritter
  • Calories (kcal) : 70
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 170
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 6

Preparation

  • The day before you plan to serve the fritters, rinse the salt cod well under cool running water to remove any surface salt. Put it in a large bowl and cover with cold water. Cover the bowl and refrigerate for 24 hours, changing the water several times.

    Bring a 4-quart saucepan filled with enough water to accommodate the cod (about 3 quarts) to a boil over high heat. Reduce the heat to low, add the soaked cod, and simmer gently until it flakes easily with a fork, 10 to 20 minutes. Drain well and let cool. Remove and discard any bits of skin, bone, or spongy ends.

    Meanwhile, put the potatoes in a 4-quart saucepan and add enough cold water to cover by 2 inches. Add 1 Tbs. salt, cover, and bring to a boil over high heat. Simmer until tender, 10 to 12 minutes. Drain, transfer to a bowl, and mash well. Set aside.

    In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until golden brown, 4 to 7 minutes. Add the garlic and cook for 1 minute more. Add to the mashed potatoes.

    Pulse the cooked cod in a food processor until finely shredded. Add the cod to the potatoes, along with the cilantro and hot sauce. Mix well and season to taste with salt and more hot pepper sauce. Stir in the egg yolk and then gently fold in the crab. In a small bowl, whisk the egg white to soft peaks and gently fold it into the cod mixture.

    Pinch off walnut-size pieces of the cod mixture, roll them into balls, and set aside on a tray. (The recipe may be prepared up to this point 2 hours ahead; keep refrigerated.)

    Heat 1-1/2 inches of vegetable oil in a 4-quart saucepan over medium-high heat until it reaches 360°F on a deep fat/candy thermometer. Fry the fritters in batches of 4 or 5 until golden-brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels to drain. Sprinkle with salt while still sizzling. Serve warm or at room temperature.

(2 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

评论评论(3)

  • MzzFraser| 01/01/2022

    Like others said, nice flavour but they fall apart in the oil. A couple stayed together but the rest just became small fries pieces/flakes floating around the oil.

    Don’t recommend.

  • Nenya| 01/28/2019

    This recipe sounds so much like my 85 year old Portugese neighbor's Bacalou. She used to roll the balls in egg white then fry. They were the bomb! I'm going to give this a try!

  • diana604| 03/26/2011

    Great flavor, bad execution. Not only do they not fry up properly, they desintegrated in the oil! I tried coating them (flour, egg & breadcrumbs) salvaging half a batch, but as is, they're a no go. Such a shame, because I prepped them for a dinner party last night and ended up having them for lunch today because I wasn't prepared for the extra steps.

Rate this Recipe

Write a Review

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.