Salt cod can be used in so many nice ways!
Salt cod is so good.
Eating salt cod – bacula – reminds me of big family parties growing up in California. We’d set up a long table down the wharf that extended from my grandparent’s house out into the bay. As the sun set, the wine would be opened and large bowls of bacula would be set out for all to eat drizzled with olive oil and plenty of sourdough bread.
Bacula the way I knew it then was always served as a warm salad of cod, green beans, capers, boiled potatoes, tomatoes and lots of herbs all home grown. Let’s just say there was rarely any left over.
In the UK, salt cod is a bit harder to come by.
I learned how to make salt cod myself at home and have also come across it in a few specialty Mediterranean delis. I never seemed to have it on hand when I wanted it though.
That shouldn’t be a problem any more as I’ve now found a company called Delish Fish. Delish Fish is a family run business that can send fresh or frozen fish right to your door! Homemade wild salt cod is now part of their fabulous range.
So with my salt cod in hand, I decided to make these Indian inspired cod fritters. Follow my recipe or leave the cumin, chillies out and replace coriander with parley for a more Mediterranean style dish.
350g fresh salt cod
Vegetable oil for deep frying
3 tablespoon olive oil
4 heaping tablespoons plain flour
500ml (2 cups) mashed potato
1 tablespoon garlic puree
3 eggs – beaten
250ml 1 cup finely chopped coriander
1 green chilli finely chopped
1 tablespoon cumin powder
Black pepper to taste
Limes for serving
Rinse and then soak the salt cod fillets in a bowl of cold water for 60 to 90 minutes.
Drain and rinse the cod one more time and then place in a saucepan covered with fresh water. Simmer for about 10 minutes to cook them through.
Remove the fish from the cooking water and retain about 400ml of the water in the pan. I say ‘about 400ml’ because this isn’t an exact science. You really can’t go wrong.
Now mix the flour with just enough cold water to made a smooth paste.
Pour the olive oil into the saucepan with the water and stir in the flour paste and bring to a light bubble over medium heat.
Plop in those mashed potatoes, eggs, chili, garlic puree and cumin powder and stir continuously.
About this time you might start thinking how the heck is this going to work? This is a gooey mess.
Just add the flaked fish and continue stirring until the mixture thickens. It’s ready when you can take a spoonful of the salt cod/potato slop and turn it over to watch it slash back into the mix almost intact.
Take off the heat and pour in the chopped coriander, stir and allow to cool.
Go ahead and try some of you like. It tastes great.
When you are ready to make the cod fritters, heat the vegetable over medium high heat. Be sure not to get the oil too hot. It is ready when a bit of bread browns in about 25 seconds.
Form the cod fritters into small golfball sized pieces and cook them in batches. DO NOT over-crowd the pan or the oil will cool and your fritters won’t get crispy.
I usually cook my cod fritters in batches of about four or five. They are ready when nicely browned and crunchy.
Store the finished fritters in a low oven while you fry the rest.
Squirt some lime juice over the top and check for seasoning. Serve the salt cod fritters immediately.
If you like these salt cod fritters, be sure to subscribe to my blog. I have many more recipes to share with you.
Disclaimer: I was sent the salt cod fillets by Delish Fish to try.