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The Fish Society > By fish type > Traditionally Preserved > Desalted shredded cod

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Desalted shredded cod

SEE OUR OTHER SALT COD / BACALAO

The fish has been skinned and boned, then salted and desalted before freezing. Just pure cod muscle - a pleasure to use and very convenient as it needs no soaking. Perfect for any dishes requiring a salt cod paste: just cook then fork over.

 

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1 pack DS shred cod
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Recipe

Traditional Lisbon salt cod fritters                                                              serves 4-6

 

300g salt cod (after rehydration)*

300g peeled potatoes

1 large onion

3 tbsps chopped parsley

Pepper (or chilli flakes)

2 eggs

Olive oil - plenty

 

*Salt cod comes in many forms with widely varying amounts of waste (skin and bone), so it is impossible to be exact about the weight of dry product you need. But the basic requirement is that you need about the same weight of potato as of rehydrated salt cod. OR you could skip all the heartache and use our wonderful rehydrated and (and desalted) frozen salt cod. We suggest the ready-shredded version.

 

1 Bring the potatoes to the boil then leave to simmer for 20 minutes. Grate the onion.

2 In a separate pan, cook the cod gently in just enough water to cover it - about 15 minutes. Drain well.

3 Mash the potatoes and combine with the fish, onion and parsley. Add pepper or chilli to taste. Now add the eggs and beat in. You should have a fairly sticky mixture.

4 Put a good layer of oil in the bottom of a large frying pan and bring to a high temperature. Test-fry a small spoonful of mixture. It should start crisping immediately. When ready, fry a few dessert-spoon-sized dollops of mixture at a time. If you keep your oil hot they should take about two minutes to cook to a nice golden colour. Turn them over halfway through. Transfer to a warmed dish lined with kitchen paper.

 

Serve with chilli sauce.