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Ingredients
- 1 side baccala (salted cod)
- olive oil for frying
- 1 onion, chopped
- 1 tsp garlic, chopped
- 125g plain flour
- 60ml milk
- 75ml cream
- plain flour for rolling
- 4 eggs
- 50ml milk (extra)
- breadcrumbs
- vegetable or canola oil for deep frying
Method
· Soak baccala in cold water for a minimum of 48 hours, changing the water at least four times to get rid of saltiness. Skin baccala, remove bones and chop.
· Heat a small amount of olive oil in a pot and add onions and garlic and fry gently until translucent. Add flour and cook for a few minutes, stirring continuously. Then add milk and cream and mix well. Stir in baccala and simmer, stirring continuously to prevent sticking, for about 20 minutes until a thick paste is formed.
· Combine in blender then refrigerate. When cool, roll into balls the size of golf balls. Whisk eggs and extra milk together to make egg wash. Roll balls in flour, coat with egg wash and roll in breadcrumbs. Deep fry until golden brown.
Makes about 30
