| Servings |
servings
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Ingredients
5 eggs
Black pepper, to taste
Salt, to taste
Vegetable oil, enough to cover the bottom of a pan, for frying
Instructions
BRING a large pot of water to a boil. Add in codfish until cooked through.
REMOVE fish from the pot, reserving water for later. Pull codfish apart and set aside.
MIX eggs, flour, parsley and diced onion. Stir in 1 cup of the reserved cooking water.
ADD in codfish, baking powder and salt and pepper to taste.
STIR all ingredients together. Should be a thick paste consistency, similar to pancake batter.
USE a spoon to create little flat cakes, about the circumference of a baseball.
HEAT vegetable oil until almost (but not quite) sizzling.
DROP bacalhau cakes into the hot oil to deep fry. Turn periodically to evenly fry. Once finished, place on a paper towel covered plate to cool.
SERVE with green salad and tomato rice.
|
Ingredients
5 eggs Black pepper, to taste Salt, to taste Vegetable oil, enough to cover the bottom of a pan, for frying |
Instructions
BRING a large pot of water to a boil. Add in codfish until cooked through.
REMOVE fish from the pot, reserving water for later. Pull codfish apart and set aside.
MIX eggs, flour, parsley and diced onion. Stir in 1 cup of the reserved cooking water.
ADD in codfish, baking powder and salt and pepper to taste.
STIR all ingredients together. Should be a thick paste consistency, similar to pancake batter.
USE a spoon to create little flat cakes, about the circumference of a baseball.
HEAT vegetable oil until almost (but not quite) sizzling.
DROP bacalhau cakes into the hot oil to deep fry. Turn periodically to evenly fry. Once finished, place on a paper towel covered plate to cool.
SERVE with green salad and tomato rice.
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