recipe for Bacalao Fritters has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
or dried salt cod is as popular today in Andalusia as
it was generations ago when there was no modern refrigeration
and the only way to preserve cod was in salt. There
are many Spanish recipes which still call for bacalao
and the trick is to choose a piece which still has the
skin for a more intense flavour. The following recipe
has been around for generations and when I made it for
some neighbours recently they told me it brought back
wonderful childhood memories of family gatherings.
for Bacalao Fritters
whole piece of dried salt cod
3 medium potatoes
3 cloves garlic
Generous handful fresh parsley
1 bay leaf
2 tablespoons plain flour
to make Bacalao Fritters
day before you plan to make this dish, place the salt
cod into a large dish and cover with water. Place
the lid on and put in the fridge for 24 hours changing
the water three or four times.
the cod has been soaked long enough, drain and cut
into 3 or 4 large pieces. Put back into the dish,
cover with fresh water, add the bay leaf and bring
to the boil. Then lower the heat and cook slowly for
about 10 minutes.
peel and chop the potatoes and cook in fast boiling
water for about 10 minutes until just tender. When
the potatoes are done, drain and place back on the
heat for a minute or so to dry out and then mash well.
the cod has been simmering for about 10 minutes, remove
the dish from the heat and remove the fish using a
slotted spoon and place onto a large plate to cool
slightly. Reserve the liquid.
and crush the garlic, finely chop the parsley and
mix with the mashed potatoes.
the cod is cool enough to handle, carefully remove
the skin and bones and flake the fish gently to break
it up. Mix the fish with the mashed potatoes.
a small saucepan, heat 2 tablespoons of olive oil
and mix in the flour, then cook gently for a minute
or so. Remove from the heat and add a little of the
cooking liquid at a time stirring continuously until
you have a thick smooth paste. Then beat in the eggs
one at a time.
this sauce to the cod and potato mixture, mix well
and cook over a medium heat for about 5 - 8 minutes,
stirring all the time until the mixture thickens.
When done, the mixture should still look like mashed
potato and be a bit sticky. Remove the pan from the
heat and allow to cool.
the mixture has cooled enough to handle, heat a generous
amount of olive oil in a small deep frying pan until
it shimmers (just before smoking)
out a little of the mixture using a spoon and make
into balls, then drop them into the hot oil about
5 or 6 at a time and cook for 3 to 4 minutes until
golden brown. Drain on kitchen towel and repeat with
the rest of the mixture.
with lemon wedges, and alioli (garlic mayonnaise).
6 - 8
with permission of Orce