Fish & seafood / RICETTI
Maltese salt-cod fritters
Flaked salt cod in a parsley-scented batter.
◷ 55 min / 4 servings
Method
- Soak cod in cold water in the fridge for 24–48 hours, changing water several times.
- Poach in fresh water for 10 minutes. Drain and remove skin and bones.
- Beat flour, baking powder, egg and water. Fold in flaked fish, garlic, parsley and pepper.
- Fry spoonfuls in oil at 175°C for 4–5 minutes, turning until golden and cooked through.
✳ From the kitchen
Time excludes soaking to remove salt.
Tradition reference
Maltese Lenten and Easter food traditions · March 2012 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.