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|Recipe contributed by Rachel Williamson
- 1 lb (500 g) dried salt cod
- 2 eggs, beaten
- 4 peppercorns
- 2 tablespoons finely chopped fresh parsley
- 1 bay leaf
- Vegetable oil
- 1 small onion, sliced
- 2 cups (500 mL) cold, mashed, cooked potato
Place salt cod in a larger bowl. Add cold water to cover completely. Place in refrigerator and soak for 24 hours, changing water three times. Drain cod. Remove any skin or bones. Cut cod into small chunks. In saucepan, combine 2 cups (500 mL) water, peppercorns, bay leaf and onion. Bring to a boil. Reduce heat to simmer and cook for 5 minutes. Add cod and 2 cups (500 mL) cold water. Return to a simmer for 15 minutes. Remove from heat. Cover. Cool to room temperature. (Recipe may be prepared to this point up to 24 hours ahead of serving. Store cod in liquid in refrigerator.) Drain cod, discarding spices and onion. In large bowl use a fork to flake the cod. Stir in mashed potato, eggs and parsley. Let mixture stand for a half hour before forming fritters. In deep fryer, bring oil to 375° F (190° C).
Form cod mixture into balls 1-1/2 inches (4 cm) across. In batches, fry for 4 minutes or until golden. Drain on paper towels. Serve hot. Serves 6
Preparation time: 15 minutes
Soaking: 24 hours
Cooking time: Under 1 hour
Difficulty: Relatively easy
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