Salted cod Fritters/Pataniscas de Bacalhau
Salted cod fritters are found everywhere in Portugal. You will encounter them in the most basic tascas (tavernas) and the poshest restaurant in Lisbon or Porto . This is a traditional way of using leftover bits of cod though this recipe offers a somewhat deluxe version with prime salted cod chunks fried in a light chick pea flour batter. With the chick pea (gram flour) replacing white flour and the olive oil replacing frying oil, this is as healthy as a fritter can get!
Portuguese families will not only revel on these wonderful snacks featuring our most precious salted fish but will also indulge in the quasi-omolette formed by frying the batter left over from coating the cod. There is inevitably a family member watching out for these…
Serves four as a starter
200gr Salted cod (cut into boneless chunks)
1 cup light olive oil
For the batter
1 cup gram flour
1/2 cup water
1 tsp bicarbonate soda
1 tbsp olive oil
1/2 tsp salt
Freshly ground black pepper
1. Mix all batter ingredients with a wire whisk. Adjust water and flour until you get a semi thick consistency that will stick to the pieces of cod.
2. Heat up the olive oil in a frying pan over high heat.
3. Coat the pieces of cod in the batter and when oil is hot fry in the pan, turn over after a couple of minutes.
4. Remove fritters from pan with a slotted spoon onto a plate lined with kitchen paper to remove extra oil.
5. Serve with a fresh green salad and a squeeze of lemon juice.