Cod fritters shall we add a touch of saffron?

By including cod in your menu you’ll always triumph, it’s one fish which is well received by all, but if you want a tasty quality entrée don’t hesitate to prepare some special cod fritters, the secret? A touch of saffron!


Cod fritters ingredients
  • 250 g. salted cod.
  • 1 egg.
  • 100 g flour.
  • 2 garlic cloves.
  • Parsley
  • Antonio Sotos saffron strands.
  • 75 ml milk.
  • 75 ml water from the blanched cod.
  • 1 sachet of yeast.


How do we go about making the cod fritters?

The first thing to do is to soak the cod. Rinse the cod well under cold running water to remove excess salt. Place the fish in a large bowl and cover with cold water. The recommended time to leave the cod in the water for 2 or 3 hours changing the water several times until the cod is sufficiently desalted for you.


To verify that the cod is just right take a nibble, it must be slightly salty but pleasant on the palate. If it’s too salty change the water again, and let it sit for a few more hours.


Heat water in a saucepan and add the cod. Once it starts to boil, take out the fish and drain, set aside the water for later use, and then poke the cod with a fork or your hands to obtain the cod flakes. Ideally, it’s best not to over shred the fish, as the flavour is more intense if the pieces are slightly larger.


Dice or crush the garlic cloves and parsley in a  mortar, add the egg and slightly beat all the ingredients. Then add the 75 ml milk and boiling water to the previous mixture. Finally only the flour, yeast, saffron strands are to be added and beat everything together until there are no visible lumps.


Once the previous mixture is uniform add the cod crumbs, a pinch of salt (if considered necessary) and let aside to rest so that the yeast begins to take effect.


Heat the frying oil in a saucepan and whilst heating shape the fritter balls from the batter. A cooking tip! If you use two spoons for shaping the fritter balls, the result is perfect fritters and that way you won’t scald yourself with the hot oil.


Carefully add the balls into the oil, so as to reduce oil splatter. The balls will drop to the bottom of the saucepan, but gradually start floating when cooked and stay that way. Turning over the fritters until they are golden brown and cooked through. Then remove and set on a plate with paper towels to drain excess oil.


Your delicious fritters are ready to eat!


What’s your take on this traditional recipe personalised with a touch of saffron? Tell us about it on our  Antonio Sotos‘s Facebook, Instagram and Twitter social networks.

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