Salt Cod Fritters

Salt Cod Fritters

Bring the flavors of the Iberian Peninsula to your table with this Culinary Institute of America recipe for fish fritters with a garlicky allioli. Salt cod (as the name implies) is very heavily salted so you will have to soak it overnight before cooking.


For the Sofrito:
2 Tbsp (30 mL) Extra Virgin Olive Oil
4 each Garlic Clove
1/2 each Yellow Onion
1 each Red Bell Pepper
1 each Green Bell Pepper

For the Fritters:
1 lb. (455 grams) Salt Cod, also called Bacalao
1-1/3 cup (160 grams) All Purpose Flour Water (as needed)
1/4 bunch Chives
3 each Scallions
Black Pepper, freshly cracked (as needed)

For the Frying:
6 cups (1,440 mL) Canola Oil

For the Allioli:
8 each Garlic Clove
1 tsp (5 mL) Lemon Juice, fresh preferred
1 cup (240 mL) Extra Virgin Olive Oil
1/4 tsp (.75 grams) Kosher Salt  

The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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