Codfish Fritters
- Strips of salt codfish
- 2 Tbsps flour
- 1 egg
- 1/2 cup milk
- Frying fat
Cut the fish into strips about the size of the finger. Soak over night. When you awake the next day, drain and dry. Make a batter by putting the flour into a bowl, adding the egg yolk and the milk, beating with vigor to remove all lumps. Beat the egg white to a stiff froth. Add to the batter. Dip the strips of fish into it, one at a time. Drop at once into hot fat, having enough fat in the pan to completely cover the fritters. Cook rich golden brown and drain well before serving.
Submitted by Aug 11, 2009
15 min
30 min
45 min