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Categories:
salt baking potatoes onion parsley nutmeg freshly ground black pepper kosher salt eggs vegetable oil
Viewed: 53 - Published at: 3 years agoIngredients
- 1 pound boneless, skinless salt cod
- 3 medium baking potatoes, peeled and cut into 1/2-inch cubes
- 1 medium onion, minced
- 1 teaspoon chopped parsley
- 1 pinch nutmeg
- Freshly ground black pepper to taste
- 1 tablespoon kosher salt, or to taste
- 3 eggs, separated
- 4 cups vegetable oil
Method
- Soak the cod overnight as above.
- Drain and cut into 1-inch squares, removing any remaining bones.
- Place the cod in a deep pot with the potatoes, cover with water and bring to a boil.
- Lower heat and simmer for 15 minutes, then drain.
- Mash the potatoes and cod with the onion, parsley, nutmeg, pepper and salt (how much depends on the saltiness of the cod).
- Stir in the yolks.
- Beat the egg whites until stiff but not dry and fold them into the potato mixture.
- Heat the oil to 350 degrees in a medium saucepan.
- Drop rounded tablespoons of the mixture (about 8 at a time) into the hot oil and fry for 2 minutes, turning once or twice, until golden.
- Drain on paper towels.
- Allow the oil to return to 350 degrees between each batch.
- Keep warm in a 300-degree oven until all are done.
