• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • RECIPES
  • COOKERY
  • COOKBOOKS
  • VIDEOS
  • EN ESPAÑOL
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Cookery
  • Videos
  • Cookbooks
  • En Español
  • ×

    Home » Recipes » Side Dishes

    This blog is supported via ads and affiliate links

    Codfish and Potato Fritters

    En Español Recipe ↆ

    I bring you a dish I believe can easily become part of our new culinary culture: Codfish and Potato Fritters You should add it to the new Lent menu.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Codfish (bacalao)
    3. About this recipe
    4. Recipe

    Why we ❤️ it

    Codfish is a traditional ingredient in our Lent cuisine. The very beloved Bacalao con Papas (Codfish with Potatoes) is a staple hailing back from the days that the Catholic church proscribed meat-eating during Lent (and all Fridays).

    Codfish (bacalao)

    Salted and dried codfish is a remnant of our colonial days, brought here by European traders, and made popular by the fact that it was both inexpensive and highly durable --a plus in pre-refrigeration days.

    • Potato
    • Codfish and Potato Fritters

    "Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in the Mediterranean, West African, Caribbean, and Brazilian cuisines." - Wikipedia

    About this recipe

    I had these codfish and potato fritters as lunch, served on a bed of shredded lettuce and a dressing made from yogurt and capers. Two or three of these will make a very satisfying meal, made more so because they are very easy and quick to make. They can also be served to accompany a much larger meal.

    Try them, and you'll soon add this to your family repertoire too. Let's keep the world, and our culture, moving.

    Buen provecho!

    Tia Clara

    Recipe

    Keep screen on while cooking

    [Recipe + Video] Codfish and Potato Fritters

    By: Clara Gonzalez
    I bring you a dish I believe can easily become part of our new culinary culture: codfish and potato fritters. You should add it to the new Lent menu.
    No ratings yet
    Save for Later Send by Email Print Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dinner, Lunch
    Cuisine Caribbean, Fusion
    Servings 6 servings
    Calories 194 kcal

    Ingredients

    For the dressing

    • 1 cup unsweetened, low-fat yogurt yogurt
    • 2 teaspoons capers
    • ½ teaspoon salt
    • ¼ teaspoon sugar (white, granulated)
    • ¼ teaspoon cayenne pepper

    For the fritters

    • 9 ounces bacalao (salted codfish), [0.9 kg]
    • ¾ pound waxy potatoes, [0.34 kg]
    • 1 small red onion
    • 2 tablespoons chopped cilantro
    • 1 teaspoon salt
    • ¼ teaspoon pepper (freshly-cracked, or ground)
    • 1 egg (large)
    • ¼ cup oil for frying

    Instructions
     

    For the dressing.

    • Mix all the ingredients and let it rest in the fridge overnight.

    For the fritters

    • Rinse codfish with running water until all the superficial salt has been washed away. Shred codfish into small pieces and soak overnight in a gallon of water.
    • Sieve to get rid of the water. Taste it to make sure it isn't still salty (if it is it need to be soaked in clean water for another two hours).
    • Using two forks (or your very pretty hands) shred the codfish very finely.
    • Peel and grate the potatoes using the coarsest side of the grater. Grate onion on the same side.
    • Mix potato and codfish. Mix in onion, cilantro, salt, pepper and egg.
    • Heat half the oil over medium-low heat in a large non-stick frying pan.
    • Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than 3 at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over.
    • When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture.
    • Place on a plate covered with a paper towel to absorb excess oil.
    • Serve on lettuce alongside the yogurt dressing.

    Nutrition

    Serving: 2gCalories: 194kcalCarbohydrates: 11gProtein: 11gFat: 11gSaturated Fat: 1gCholesterol: 50mgSodium: 658mgPotassium: 509mgFiber: 1gSugar: 2gVitamin A: 165IUVitamin C: 8.4mgCalcium: 82mgIron: 2.2mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    More recipes with: bacalao, potato
    Edited: Aug 16, 2020 | Publish: Mar 23, 2014

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    You'll also love

    • Plate with bacalaitos fritos (codfish saltfish fritters)
      Bacalaitos (Codfish Fritters)
    • Bacalao con Tayota y Huevo (Codfish with Chayote & Egg)
      Bacalao con Huevo y Tayota (Codfish with Egg & Chayote)
    • Easier Spanish Potato Tortilla
      Easy Potato Tortilla (Omelette)
    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    8 Comments
    Most Voted
    Newest Oldest
    Inline Feedbacks
    View all comments
    Maria
    May 7, 2020 1:48 AM

    Hello I just found your page while searching the internet for some recipes and I’m so glad I found it! I’m loving all of your recipes but I would love to know the serving size for each recipe because I usually cook for a lot of people.Thank you for sharing!

    0
    Reply
    View Replies (1)
    Lourdes Padron
    June 30, 2016 6:32 PM

    Thank you for all the great recipes.

    0
    Reply
    Irma suarez
    March 28, 2016 4:05 PM

    Me encatan todas tu resetas

    0
    Reply

    Primary Sidebar

    "Dominican Cooking" is the oldest and largest Dominican cooking website, with Tía Clara's 20-year collection of traditional Dominican recipes, and recipes inspired by the Dominican taste.
    More about us ➜

    OUR RECIPES IN YOUR INBOX

    Discover hand-picked content and get updates in your inbox, once a week.

    Most popular

    • Tostones (Crispy Twice-Fried Plantains)
    • Flan (Dominican Crème Caramel)
    • Dominican-Style Farina: Spiced Cream of Wheat Porridge
    • Classic Mofongo Recipe & Video (Fried Plantain Mash)

    Footer

    featured on

    SIGN UP for emails, updates, and surprises!

    Or follow us on

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED
    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment