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Try this Hildas Salt Cod Fritters with Parsley Sauce recipe, or contribute your own. "Egg" and "Emeril" are two of the tags cooks chose for Hildas Salt Cod Fritters with Parsley Sauce.
Cuisine: AmericanMain Ingredient:
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Make fritters: Three days ahead, cover salt cod with milk and soak, refrigerated, changing milk several times. Rinse cod under cold running water and flake. Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. Scrape out insides of baked potato into a mixing bowl and add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop from spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by spoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with parsley sauce. Make parsley sauce: In a small bowl combine all ingredients, taste and adjust seasonings. This recipe yields about 15 fritters. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-15-1997 Recipe by: Emeril Lagasse
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