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.
Course Dinner, Lunch
Cuisine Caribbean, Fusion
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Clara Gonzalez
For the dressing
1cupof unsweetened, low-fat yogurt
A pinch of cayenne pepper
For the fritters
9oz[0.9 kg] salted dry codfish
¾lb[0.34 kg] of waxy potatoes
1small purple onion
2tablespoonsof chopped cilantro
¼teaspoonof freshly-cracked pepper
¼cupof oil for frying
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.