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Salt Cod Fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad

  • 4servings
  • 1505minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, H, C, D, P
MineralsSelenium, Natrium, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound salt cod

  2. Vegetable oil, for frying

  3. 3 cups flour

  4. 2 tablespoons baking powder

  5. 2 teaspoons baking soda

  6. 3 cups 2-percent milk

  7. 3 eggs

  8. 1 cup fresh cilantro, stems and leaves, finely chopped

  9. Creamy Mustard Sauce, recipe follows

  10. Spicy Orange Chili Sauce , recipe follows

  11. Pineapple Chutney , recipe follows

  12. Shredded Zucchini Salad, recipe follows

  13. 1 cup sour cream

  14. 2 tablespoons yellow mustard

  15. 1 tablespoon coriander seeds, ground in a mortar and pestle

  16. 1 teaspoon honey

  17. 4 sweet gherkins, minced

  18. 1/4 red onion, julienned

  19. Juice of 2 limes

  20. 1 teaspoon salt

  21. 1 cup cherry tomatoes , cut in half

  22. 1/4 cup fresh cilantro leaves, roughly chopped

  23. 1 large zucchini, grated

  24. 1 tablespoon vegetable oil

  25. 1/2 red onion, finely diced

  26. 1 pineapple , peeled and cut into a large dice

  27. 1/2 cup sugar

  28. 1/4 cup white wine vinegar

  29. 1 teaspoon fennel seed

  30. Salt

  31. 2 teaspoons salt

  32. 2 teaspoons sugar

  33. 1 1/2 teaspoons white wine vinegar

  34. 1 green finger chile, roughly chopped

  35. 1 red finger chile , roughly chopped

  36. 1 large orange , peeled and roughly chopped

  37. 1/4 red onion, roughly chopped

Instructions Jump to Ingredients ↑

  1. Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.

  2. Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels.

  3. Remove the cod from the water, pat dry and roughly chop . Place the cod in a food processor and pulse until shredded. Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.

  4. Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter , folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.

  5. Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.

  6. Place the sour cream , mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.

  7. Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.

  8. Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.

  9. Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

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