Salt cod fritters with piri-piri dipping sauce recipe

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Looking for a new way to cook cod? Well, look no further than this yummy cod fritter recipe, packed full of flavour with a spicy kick from piri-piri dipping sauce. Drooling yet?

Rachel's - salted cod fritters and piri piri sauce recipe - recipes - day bag - handbag.com

© Rachel's Organics

These cod fritters pack in a ton of flavour and are totally worth the extra effort to make.

Ideal as a starter or as part of a nibbles spread, these will go down a treat with family and friends.

And the piri-piri sauce adds a welcome zing to the proceedings.

Just yum.

Salt cod fritters with piri-piri dipping sauce recipe


INGREDIENTS

  • 1 shallot
  • 2 garlic cloves
  • 1 green scotch bonnet chilli
  • 1 red chilli – deseeded
  • 80g fresh coriander
  • 30g fresh thyme
  • 1tsp salt
  • 1tsp ground black pepper
  • ½ tsp ginger paste
  • 100g cooked prawns
  • 250g salted cod fillets, soaked, rinsed & flaked (note: traditional cod fillets or loins can also be used if salt cod cannot be sourced)
  • 180g plain flour
  • 3 eggs
  • 100g Rachel’s Greek Style Natural Yogurt
  • 100ml sparkling water, iced or very cold
  • Vegetable oil for frying
  • Piri Piri Sauce:
  • 200g Rachel’s Greek Style Natural Yogurt
  • 1tbsp piri-piri sauce
  • Paprika to serve

METHOD

Note: To create this recipe the cod must be precooked to packet instructions, soaked, rinsed and flaked overnight before making the fritters

In a food processor take the shallot, garlic, chillies, fresh herbs, salt & pepper and ginger paste and pulse to the consistency of a ‘fine chop’. Scoop in to a bowl and set aside.

Using the food processor again, pulse the cooked prawns and salted cod (which has already been prepared using packet instructions and soaked as above).

Add the chopped prawns and cod to the bowl of herbs and spices and mix well.

In a separate bowl take the flour and make a well in the centre. Add the eggs, yogurt and sparkling water and mix with a whisk until a smooth batter is achieved. Pour the batter over the fish mix and stir well

In a large deep saucepan heat one inch of vegetable oil until very hot. Tip: Test the heat of the oil with a cube of bread - if it browns and rises to the surface quickly then the oil is the correct temperature

Working in batches, take a tablespoon of the batter and fry for about 1-2 minutes, until golden all over. Drain each fritter on kitchen towel to remove excess oil.

Transfer to a platter and keep warm until ready to serve.

To make the piri-piri dip, mix together the yogurt and piri-piri sauce until smooth and glossy. Pour into a serving dish and sprinkle with paprika to serve.


PREP TIME

1 hour (plus overnight soaking), Serves: 4 - 6, Makes: 35 - 40 fritters

Courtesy of Rachel's Organics

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