By: Nachosancho
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Ingredients
Serves Tool
Serves To:USMetric| 9 | Ounce(oz) | dried salt cod in 1 piece | |
| 5 | Ounce(oz) | all purpose flour | |
| 1 | Teaspoon(t) | baking powder | |
| 1/4 | Teaspoon(t) | salt | |
| 1 | large egg, beaten lightly | ||
| 5 | Ounce(oz) | milk | |
| 2 | lemon slices | ||
| 2 | fresh parsley sprigs | ||
| 1 | bay leaf | ||
| 1/2 | Tablespoon(T) | garlic-flavored olive oil | |
| 3 | Ounce(oz) | baby spinach, rinsed | |
| 1/4 | Teaspoon(t) | smoked sweet, mild, or hot spanish paprika, to taste | |
| 1 | olive oil | ||
| 1 | garlic mayonnaise to serve |
Preparation
Place dried salt cod in a large bowl, cover with cold water, and let soak for 48 hours, changing the water at least 3 times. To make batter, sift flour, baking powder, and salt into a large bowl and make a well. Mix egg with 1/3 cup of milk and pour into the well, stirring to make a smooth batter with a thick coating consistency. Stir in the remaining milk if it seems too thick. Set aside for 1 hour.
Transfer the soaked salt cod to a large skillet. Add the lemon slices, parsley sprigs, bay leaf, and enough water to cover and bring to a boil. Reduce heat and let simmer for 30-45 minutes, or until the fish flakes easily.
Heat oil in a small pan over medium heat. Add spinach with the rinsing water clinging to its leaves and cook for 3-4 minutes until wilted.
Drain and press out any excess water. Finely chop the spinach, then stir it into the batter with the paprika. Drain the fish and flake the flesh into fine pieces, removing all the skin and tiny bones.
Stir into the batter. Heat 2 inches of oil in a heavy-bottom skillet to 375°F/190°C. Use a greased tablespoon to drop spoonfuls of the batter, in batches, into the oil.
Cook for 8-10 minutes until golden brown. Drain fritters on paper towels and serve with garlic mayonnaise.