FOR THE FILLING
150 g of cod
2 tablespoons of oil
1/2 medium onion (50 g), chopped
2 crushed garlic cloves
1 teaspoon of salt or to taste
3 medium-sized potatoes (300 g), cooked and cut into small pieces
1 cooked egg, cut into small pieces
Green scallions, chopped to taste
FOR THE DOUGH
1 1/2 cups all-purpose flour (180 g)
1 teaspoon of active dry yeast
1 pinch of salt
2 tablespoons of oil
1/2 cup milk (120 ml)
1 egg yolk (for brushing)
FOR THE FILLING
150 g of cod
2 tablespoons of oil
1/2 medium onion (50 g), chopped
2 crushed garlic cloves
1 teaspoon of salt or to taste
3 medium-sized potatoes (300 g), cooked and cut into small pieces
1 cooked egg, cut into small pieces
Green scallions, chopped to taste
FOR THE DOUGH
1 1/2 cups all-purpose flour (180 g)
1 teaspoon of active dry yeast
1 pinch of salt
2 tablespoons of oil
1/2 cup milk (120 ml)
1 egg yolk (for brushing)
PREPARE THE FILLING: Cut the cod into small pieces and soak it in cold water overnight
The next day, change the water and cook it in a large pot over high heat
When it starts to boil, reduce the heat and let it simmer for 5 minutes
Drain and check the seasoning
If it's still too salty, cook it for a few more minutes in hot water until it becomes tender
Drain again, wait for it to cool, and flake out the bones. Reserve
In a medium-sized pot, melt the butter over medium heat with the onion, garlic, and salt until the onion is translucent
Add the cod and let it cook for 1 or 2 minutes
Add the potatoes, egg, and scallions, stir well, and remove from heat. Reserve
MAKE THE DOUGH: In a large mixing bowl, combine the flour, yeast, salt, and oil
Gradually add the milk while stirring with a fork until a smooth dough forms
Preheat the oven to 180°C (medium)
Butter a large baking dish and set aside
Divide the dough into two parts
On a lightly floured surface, roll out each half into thin sheets with an oval shape
Place one-quarter of the filling in the center of one sheet, fold over one end, then the other, and press edges together to seal
Repeat with the remaining dough and filling
Place the fritters in the prepared baking dish, brush with egg yolk, and bake until golden brown (about 25 minutes)
Serve warm or cold, cut into slices
177 calories per slice
