These delectable codfish pancakes, inspired by Andalusian cuisine, particularly from the province of Cádiz, showcase the region's expertise in frying and mastery of herbs and spices.
Spanish-Style Cod Pancakes
These delectable codfish pancakes, inspired by Andalusian cuisine, particularly from the province of Cádiz, showcase the region's expertise in frying and mastery of herbs and spices.
Ingredients
- ¼ pound boneless skinless dried salt cod
- 1 recipe Garlic and Saffron Aioli
- ⅛ teaspoon crumbled saffron threads
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 tablespoons finely chopped onion
- 3 garlic cloves mashed in a garlic press or mortar
- 3 tablespoons finely chopped fresh flat-leaf parsley
- ⅛ teaspoon Spanish smoked paprika bittersweet
- Kosher or sea salt
- Freshly ground black pepper
- Olive oil for frying
Instructions
- Place the cod in a medium bowl and cover it with cold water.
- Refrigerate for 24 to 36 hours, changing the water occasionally until it’s no longer overly salty.
- Drain and flake the cod.
- Prepare the Garlic and Saffron Aioli: In a large bowl, combine flour, baking powder, baking soda, onion, garlic, parsley, paprika, saffron, salt, and pepper.
- Stir in the flaked cod and mix well.
- Cover and let the mixture sit for 2 hours.
- Heat at least ¼ inch of olive oil in a medium skillet over medium-high heat (or use a deep fryer set at 375°F) until it browns a cube of bread quickly.
- Drop the batter by rounded tablespoons into the oil, spreading it into thin 2½-inch pancakes with the back of a spoon dipped in hot oil.
- Cook, turning once, until golden and crisp on both sides.
- Transfer the pancakes to paper towels using a slotted spatula to drain excess oil.
- Serve hot with Garlic and Saffron Aioli on the side.
Notes & Wine Advice
PREPARE 26 TO 38 HOURS IN ADVANCE
Nutrition values
Calories: 300 kcal