Ingredients

The following ingredients have 4 Servings
  • 1 lb salt cod (soaked for 24 hours with 2 water changes (we used regular wild-caught cod))
  • 4 medium potatoes (peeled and sliced)
  • 2 eggs devided
  • 2 garlic cloves
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup flour
  • 1 cup olive oil (or more as needed for frying)

Instruction

  • Place potato and cod into a pot, add enough water to cover them, add salt. Bring it to a boil, then cook on a medium-high heat for about 10 minutes, remove cod from the pot, let it cook. Cook potato until potatoes are soft when pierced with a knife. Remove from the pot, grab two forks and mash cod and potato.
  • Add egg yokes, garlic, salt, ground pepper and parsley, Combine with a spoon.
  • Beat egg whites with a mixer until doubled in size and soft peak forms.
  • Carefully fold egg whites into potato mixture.
  • Dump one tablespoon of cod mixture into a bowl with flour, roll it to create a fritter and place it on a tray.
  • Heat the oil on medium-hight heat. When the oil is hot, add fritters and fry them for 1-2 minutes on each side or until golden color. Remove and place them on a plate lined with paper towel. Serve warm with tapas or aioli sauce. Enjoy!
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