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| Fritters (Photo credit: hoveringdog) |
These are similar to fritters, but much easier to make because they're pan-fried instead of deep-fried. Dried salt cod are sold in the refrigerated section of some supermarkets, at Italian markets, and at Spanish markets while bonnet or habanero chile, small and extremely hot chiles are available at some supermarkets and at Latin markets. These are just two of the main ingredients that will completely make up your herbed codfish cakes.
HERBED CODFISH CAKES
You will need:
¾ pound dried salt cod
½ cup self-rising flour
½ cup all purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon turmeric
1 cup finely chopped onion
2 green onions, chopped
¼ cup chopped fresh cilantro plus more for garnish
1 garlic clove, chopped
¼ teaspoon minced seeded deveined Scotch bonnet or habanero chile
¾ cup whole milk
1 large egg
Vegetable oil (for frying)
Here's how:
Place fish in large bowl. Pour in enough cold water to cover; soak for 4 hours. Drain, add cold water to cover, and chill overnight. Drain fish; shred finely. Measure 2 cups for cakes (reserve remaining fish for another use).
Combine self-rising flour and next 4 ingredients in large bowl; whisk to blend. Add 2 cups flaked fish, onion, green onions, ¼ cup cilantro, garlic, and chile; stir to blend well. Whisk milk and egg in small bowl; stir into fish mixture.
Pour oil into heavy large skillet to depth of ¼ inch; heat over medium-high heat. Working in batches, drop 1 rounded tablespoon batter for each cake into skillet. Saute until brown, about 2 minutes per side. Transfer to paper towels; drain. (Can be made 2 hours ahead. Rewarm in 350oF oven 10 minutes.)
Arrange codfish cakes on platter. Sprinkle with chopped cilantro.
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