Cod Fritters – Bacalhau

This is best with cod, but you can also use talapia or catfish.

Ingredients

• Fish (see note at bottom)
  DRY INGREDIENTS
• 1 C flour
• 1/2 tsp garlic
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1 tsp salt
• 1 TBL baking soda
• 2 tsp corn starch
• 1 tsp sugar
  WET INGREDIENTS
• 1 egg plus 1 egg yolk
• 1 lemon – juice and zest
• 1 C beer
  FOR DREDGING
• 1 egg white

Step by Step

1. Sift together all dry ingredients
2. Mix together wet ingredients
3. Fold dry ingredients and 1/2 wet ingredients together
   Mixture should be the consistency of a thin pancake batter
4. Cut fish into two-bite pieces
5. Dip in egg white – let drip so it is not too wet
6. Dredge in flour – shake off excess so it is not too gummy
7. Dip in batter – let drip so it is not too wet
8. Fry until browned – about three minutes
9. Put onto rack to drain – salt while still hot
10. Dress with lemon or spicy tomato sauce or cocktail sauce

If using salted cod

1. Soak salted cod for 48 hours in refrigerator
2. Change water every 8 hours
3. Blanche for 10 minutes in unsalted boiling water
4. Dry 60 minutes on a rack, then proceed to recipe