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8 ounces salt cod (or up to 250g)
Desalt the cod. You have to rinse it very well and then leave it in cold water for 12 hours, if a thin cut, or 24, if thick, changing the water every 8 hours.
Remove the skin and bones and flake it roughly or, if preferred, cut into small pieces. Place in a bowl and cover with a little milk and a sprinkle of lemon juice. Leave in this sort of marinade for at least 1 hour. Drain the cod and set aside.
Prepare a thickish batter with the flour, dilute in some water, the egg, the olive oil, and just a dusting of salt and pepper. Add the parsley, onion, and garlic and beat really well, to mix all the favors.
Add the cod pieces and fry in vegetable oil by the spoonful until golden on both sides. According to whether this is going to be for a lunch dish or a snack, you can decide on the size of the fritters. They are nicer whilst hot but also good cold.
If you would like to reheat them just place them for a few minutes in the oven, to crisp up again.
Posted by Joan Rundo
Nutritional Info Per Serving: N/A
1/2 onion, very finely cut or grated
1 egg
1 clove of garlic, very finely cut or crushed
3 tablespoons flour
1 tablespoon olive oil
Oil, for frying
1 tablespoon parsley, finely cut
Milk
Lemon juice
Pepper