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A period dish

Salt Cod Fritters

Soaked salt cod flaked into a batter and fried in hot fat until golden.

Serves 6

Salt cod was the great preserved fish of the Atlantic trade, cheap and lasting. Soaking and cooking it tamed the salt, and frying it in batter made a Lenten dish substantial enough to satisfy.

Ingredients

Produce

  • 1 bunch parsley

Dairy & Eggs

  • 1 egg
  • 1/2 cup milk

Pantry / Durable

  • 1 cup flour

Spices & Seasoning

  • 1 lb salt cod
  • black pepper

Method

  1. Soak the salt cod in cold water for a day, changing the water several times, then drain it.

  2. Simmer the fish in fresh water until it flakes easily, then drain, cool, and remove any bones.

  3. Flake the cod into a batter of flour, egg, and a little milk or water, and season with pepper and parsley.

  4. Drop spoonfuls into hot fat and fry until puffed and golden on all sides.

  5. Drain on a cloth and serve hot with lemon or a sharp sauce.

View a published recipe at Epicurious (opens in a new tab)

Served at

A last conversation at Arcetri · Arcetri, near Florence