Salt Cod Fritters

Name: Salt Cod Fritters
Yield: makes about 24 fritters (6 appetizer servings)
Ingredients: 1 pound boneless salt cod (see note below), soaked as described on page 299; 2 slices day-old white bread; 1 small red bell pepper cut in half, or half a large pepper, core, seeds, and stem removed; 2 large eggs; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons small capers, rinsed and drained; Freshly ground black pepper to taste; Fine, dry bread crumbs, if needed; 2 cups beer; 2 large egg yolks; Grated zest of 1 lemon; 1 3/4 cups unbleached flour, plus more for dredging the fritters; Vegetable oil as needed; 2 lemons, sliced, optional

December 9, 2011

Just as you use trimmings from baccalà to make salt-cod fritters, you can use this same method to make fritters from other types of fish. Whether using baccalà or other fish, finely diced fresh tomatoes or sliced scallions would make a nice addition to the batter.

Cooks' Note

If you have trimmings from a whole boneless or bone-in side of baccalà, use them here. If you trim the baccalà before you soak it, save the unsoaked trimmings in the refrigerator until you’re ready to make the fritters. Soaked trimming should be used within a day or two.

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