Recipe: Corn and Salted Cod Fish Fritters

From Chef Anthony Green

July 26, 2008 

Chef Anthony Green, Culinary Arts Instructor at Marathon High School, offers this recipe.

  • 8 oz Salted Cod Fish (found at local grocery)
  • 1 Cup fresh raw corn kernels
  • 3 cups All-purpose flower
  • 1 Tbs- baking powder
  • ¼ cup minced onion
  • 1/8 cup Green onion finely chopped
  • 2 TBS fresh thyme, chopped
  • 1 jalapeno pepper, minced
  • ½ Tsp. Salt and pepper
  • Vegetable Oil
  • 2 cups water

    Directions: Soak Salted Cod in pot of hot water for 10 minutes to dissolve excess salt and rehydrate fish. Then drain the water and break the fish up into small pieces.

    Mix the first 9 ingredients, ensuring that all are well combined. Add the water slowly until the mix resembles a thick pancake batter.

    In a deep pot pour vegetable oil until it is about 2 inches deep. Heat oil to 350 degrees. Use a 2 oz Ice cream dipper or 1 tablespoon of batter. Drop batter into hot oil, fry until golden brown, fritter will float when ready.

    Put on paper towel and serve hot. Serve with Tartar sauce or eat plain! Makes 36 fritters

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