3/4 pound of cod
2 large cooked potatoes, peeled and processed into a pulp
2 eggs, beaten
1 cup of milk
2 tablespoons of mustard
1 tablespoon of Worcestershire sauce
1 cup of all-purpose flour
2 eggs, beaten with 2 cups of water
Frying oil
3/4 pound of cod
2 large cooked potatoes, peeled and processed into a pulp
2 eggs, beaten
1 cup of milk
2 tablespoons of mustard
1 tablespoon of Worcestershire sauce
1 cup of all-purpose flour
2 eggs, beaten with 2 cups of water
Frying oil
Leave the cod to soak in cold water for one day and one night, changing the water three times
Drain the cod and place it in a pot
Cover with cold water and bring to a simmer
Reduce heat and cook slowly for about 15 minutes
Drain and flake, removing any skin or bones (optional: process in a food processor for a finer texture)
Mix the mashed potatoes with the eggs beaten lightly with milk, mustard, and Worcestershire sauce
Add the cod and mix well
Form into small balls, about 2 cm in diameter
Dip first in eggs beaten with water and then in flour
Fry in hot oil for 1 minute or until golden brown
Arrange on a platter and garnish with parsley
Make approximately 120 fritters.
