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Baccalitos (Fish Fritters)

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“From "The Best Recipes of the World", Mark Bittman. I used fresh cod as DH won't touch salted cod. I also skipped step about cooking fish and just shredded, cut really good prior to mixing with other ingredients.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. If using salted cod, soak fish overnight and rinse, drain next day. Cook fish. Shred it. Combine the fish, onion, garlic and pepper. Mix well. Add the flour and stir a few times, then beat in the eggs one at a time. Add about 1/2 cup water and stir until a batter forms-it should be a bit thicker than pancake batter, but not much, then stir in the parsley.
  2. Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high. Using a tablespoon, gently drop small.
  3. spoonfuls of mixture into oil and fry, turning once until golden brown 3 to 5 minutes. Don't crowd fritters.
  4. Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.

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