Cod fritters are one of the most appreciated fried snacks in Spanish cuisine, especially at Easter. The light egg and flour batter creates a golden, crispy exterior that envelops the shredded cod scented with garlic and parsley.
Mediterranean
Cod fritters with paprika aioli
Fluffy desalted cod fritters with smoked paprika aioli. Classic Spanish fry crispy on the outside and creamy on the inside.
- Spain
- MAIN COURSES
- Light
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 18 g
- Fiber 1 g
- Carbohydrates 20 g
- Fat 14 g
- Sodium 480 mg
Story behind the dish
Preparation
Cod fritters with paprika aioli is a preparation from Spain with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of desalted cod.
- Have ready: 150 g of flour.
- Have ready: 2 eggs.
- Have ready: 150 ml of milk.
- Have ready: 1 teaspoon of yeast.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Blanch the cod for 5 min; crumble, removing thorns and skin
Blanch the cod for 5 min; crumble, removing thorns and skin. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Prepare the dough: mix flour
Prepare the dough: mix flour, yeast, eggs and milk until dough is smooth. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Add the crumbled cod
Add the crumbled cod, garlic and parsley. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Let rest 15 min
Let rest 15 min. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
For the aioli: crush garlic
For the aioli: crush garlic, salt, egg and paprika; Add oil gradually until emulsified. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Fry spoonfuls of dough in oil at 170°C for 3 minutes until golden brown.
Fry spoonfuls of dough in oil at 170°C for 3 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Drain and serve hot with the aioli.
Drain and serve hot with the aioli. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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