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Cod & Potato Tapas

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“These are delicious. I first tasted them in Kensington Market at a Portugese bakery. Later I saw them at a Tapas Bar. I don't know the Spanish name for them but one of my cheffy buddies got me the recipe.”
READY IN:
13hrs 45mins
YIELD:
60 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and soak the cod 12 hours or overnight in several changes of cold water.
  2. Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
  3. Drain , cool and remove skin and bones.
  4. Shred finely in the food processor making sure ther are no chunks.
  5. Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
  6. Stir in eggs to form a firm , malleable mixture.
  7. Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
  8. In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
  9. Serve with lemon and olives.

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