Salt Cod Fritters

1. 1

   Rinse fish under cold water to remove excess salt.

2. 2

   Place fish in large bowl, cover with cold water; refrigerate, covered, overnight, changing the water three or four times.

3. 3

   Drain fish; discard water.

4. 4

   Place fish in large saucepan, cover with cold water; bring to the boil uncovered.

5. 5

   Reduce heat, simmer, covered, 5 minutes.

6. 6

   Drain fish, discard water; remove skin and bones then flake fish.

7. 7

   Boil, steam or microwave potato until tender; drain.

8. 8

   Roughly mash potato in large bowl.

9. 9

   Meanwhile, heat olive oil in large frying pan; cook onion and garlic, stirring, until onion softens.

10. 10

    Combine fish, onion mixture, parsley, olives and egg with potato; mix well.

11. 11

    Roll level tablespoons of fish mixture into balls, place on baking-sheet lined with parchment paper; refrigerate 30 minutes.

12. 12

    Heat vegetable oil in deep skillet or wok; deep-fry fritters, in batches, until lightly browned and heated through.

13. 13

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.