Tag Archives: salt cod

Salt Cod Fritters with Tartar Sauce

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Happy Friday! Remember last month when I made the Salt Cod and Potato Puree, and I mentioned that I froze half of it for later use? Well, this week I used it! The Cook the Book Fridays recipe this week was Salt Cod Fritters with Tartar Sauce, and the base of the recipe was the leftover puree.

I’m sure I’ve said this before, but I rarely deep-fry things at home. Maybe once every couple of years. And I’m pretty sure the last time I deep-fried something was for French Fridays with Dorie. These cooking groups really help me get out of my comfort zone! So, while I was looking forward to eating these deep-fried fritters, I wasn’t all that excited about the frying part.

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The process starts by mixing the salt cod and potato puree with some bread crumbs (I used panko because that’s what I had) and forming them into 1-inch balls. The balls are refrigerated to firm them up.

While the fritters were chilling, I made the tartar sauce. Because I have never successfully made homemade mayonnaise (I *have* failed at making it before…) I decided to try the recipe from My Paris Kitchen. It was successful! Except I didn’t really like the taste, but that’s my issue and not the recipe’s. However I loved the resulting tartar sauce (it included chopped cornichons, minced shallots, chopped capers, parsley, lemon juice, salt, pepper, and a pinch of sugar) and I will certainly make it again, probably with store-bought mayonnaise.

Next up, the beer batter! It seems like a pretty basic batter recipe, but it is seasoned with cayenne pepper, parsley, and cilantro.

The frying part wasn’t so bad. Because I was only making a few fritters for myself, I used a 2 quart sauce pan with only about an inch and a half of oil. I appreciate that the recipe specified what temperature to bring the oil to; deep-frying is much more successful when the oil is the right temperature.

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Oh man, these were good! The batter fried up crisp and light and the filling was delicious. I’m sure the batter would be great for onion rings or fish and chips too. If you are feeling adventurous, give this recipe a try!

You can find the recipe for Salt Cod Fritter with Tartar Sauce on page 73 of David Lebovitz’s book My Paris Kitchen. If you don’t have it already, why not? It’s excellent!

Have a great weekend!

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Salt Cod and Potato Puree + Scalloped Potatoes

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Happy New Year! It’s hard to believe 2016 is almost over. It seems like it was just January, and yet when I look back on all that happened this year, it was a pretty long year.

Cook the Book Fridays is ending the year with an “Extra Edition” recipe. It’s a bonus Friday in the month where we tackle a recipe that is a little “scary” or harder to get excited about. This month we made Salt Cod and Potato Puree.

I had no idea if I would be able to find salt cod here in Reno. But the fish guy at Whole Foods who noticed me looking around fruitlessly led me right to it. It came in a cool little wooden box:

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The recipe itself was pretty easy to execute; you just need to allow enough time to soak the salt cod for 24 hours. After a good soaking, the cod was cooked with cubed russet potatoes, and then blended with heavy cream, black pepper, and a tasty olive oil infused with thyme and garlic.

I divided my puree in half. Half of it went into the freezer for a recipe you will be seeing here next month. The rest I split into two ramekins, for individual lunch servings.

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I had no idea what to expect with this recipe! I have never had anything like this before. It was very good, but I still have trouble wrapping my head around it being a main dish and not an appetizer. This is definitely one of those recipes I would have never made without participating in Cook The Book Fridays, but I am glad I did.

I also did a make-up recipe this month. I made Scalloped Potatoes with Blue Cheese and Roasted Garlic for Christmas dinner. It was decadent and delicious! It went perfectly with the prime rib roast I made. Definitely one to make again.

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Wishing all of you a happy and prosperous 2017!

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