Salt Cod Fritters - Μπακαλιαροκεφτεδες

 

Cod was once one of the most valuable commodities in the world — it was the sustainable protein for most of Europe for about five hundred years. Before refrigeration, most of Europe survived on salted, air-dried cod fillets (salt cod) and Portugal has been one of the largest producers for hundreds of years.
When used in cooking, salt cod is first soaked to remove much of the salt. It is reconstructed in simmering milk enhanced with garlic and then used a million different ways: as a means of adding salt to food (similar to the way anchovies are used), folded into stews, or mixed with creamy, soft, cooked potatoes to form bacalao, the Portuguese national dish.
This is my take on bacalao. I've spiked the potato mix with chopped parsley and cilantro, which gives it a very fresh, clean flavor, and then quickly fried small bits into crisp, golden fritters. Squeeze fresh lemon over the top and you've got a fantastic hors d'oeuvre that's original and very easy to make.

Yield

Makes about 25 fritters

Ingredients

1. • 1 pound dried, boneless salt cod
   • 2 cups milk
   • 3 garlic cloves
   • 2 bay leaves
   • 1/2 small bunch fresh thyme
   • 4 starchy potatoes, such as Idaho
   • 1 large onion, finely chopped
   • 2 garlic cloves, minced
   • 1 handful fresh flat-leaf parsley, chopped
   • 1 handful fresh cilantro, chopped
   • 2 large eggs
   • 1 to 2 tablespoons milk, as needed
   • Freshly ground black pepper
   • Kosher salt, if needed
   • Peanut oil, for frying
   • 1 cup oil-cured black olives
   • Lemon wedges, for serving

Preparation

1. 1. Starting a day ahead, soak the dried cod in cold water for 18 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk, garlic, bay leaves, thyme, and enough water to cover the cod by 1 inch; cooking the cod in milk keeps it very moist. Bring to a boil, then simmer gently over medium-low heat for 20 minutes, or until the cod is tender and pliable. Drain (discard the milk) and rinse the fish well, then flake it into a bowl, removing any little bits of skin and bone.
   2. While the cod is cooking, put the potatoes in a pot with water to cover, bring to a boil, then simmer over medium heat for 20 to 25 minutes, until very tender. Drain the potatoes, peel, and mash them well into a bowl with a potato masher, or pass them through a ricer or sieve.
   3. Add the cod to the bowl with the potatoes, along with the onion, minced garlic, parsley, cilantro, and eggs. Beat the mixture vigorously with a wooden spoon until it's really well combined and stiff; a spoon should stand up in it. (if it's too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt — you probably won't need to add any, as the cod itself is still salty in spit of having been soaked and boiled.
   4. With lightly moistened hands or using two tablespoons, shape the cod mixture into egg-shaped balls — you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking, or frozen in a tightly covered container for several weeks.)
   5. Heat about 1 inch of oil in a deep, heavy skillet or pot to 370°F on a deep-fry thermometer. Add a few of the fritters to the oil and cook, turning them three or four times to get them nicely browned all over. Carefully lift them our of the pan with a slotted spoon and drain on a platter lined with paper towels. Keep going to cook all of the fritters. Taste one and, if needed, sprinkle with salt while the fritters are still hot. Serve hot or at room temperature with a pile of olives and lemon wedges. 
   
   

   Nutritional Info

   • Calories226
   • Carbohydrates8 g(3%)
   • Fat15 g(24%)
   • Protein13 g(27%)
   • Saturated Fat3 g(15%)
   • Sodium1328 mg(55%)
   • Polyunsaturated Fat5 g
   • Fiber1 g(5%)
   • Monounsaturated Fat7 g
   • Cholesterol45 mg(15%)

   per serving (25 servings)