Preparation time: 15 min
Cooking time: 6 min
- 600 g desalted cod
- 350 g flour
- 275 ml water
- 1 sachet baking powder
- 1/2 yellow onion
- 2 cloves of garlic
- 1/4 bunch parsley
- Juice of 1 lime
- 1 g red pepper powder
- 1 litre frying oil
Crumble the cod in a bowl and add the pepper.
Peel the onion and garlic and chop finely with parsley.
Put the flour in a large bowl and make a well. Pour half of the water in the well and start mixing.
Pour the rest of the water, little by little, until you have smooth dough.
Add the baking powder then the cod, and finally add the onion and parsley mixture.
Pour lime juice and correct seasoning.
Heat the oil in the sauté pan at 170 °C (340 °F) and fashion the mixture into quenelles (log shapes) with a spoon and cook for 6 minutes.
Remove the fritters and place on absorbent paper.
Tip: Serve your fritters with rougail sauce.