Cod Fritters

Author: The Tig Serves: 6-8 Time: 12h rest +15′

Difficulty: easy

Note from “The Tig”

Let’s discuss for a moment, the word “foodie.” A word that for some is a badge of honor, while for others it’s enough to make them groan in annoyance. The naysayers categorize foodies as those who write late night Yelp reviews about pork belly, Instagram every spoonful of their tasting menu, and whose food gets cold because they’re too busy taking pictures of it instead of eating it. All of those things may be true. But I think a “foodie” is really just someone who not only loves but also appreciates the art and skill that goes in to making good food.and to making good food great. And that, for me, can be a Michelin star meal, or as with today’s #BestBite, a simple plate of food that makes you close your eyes as you eat it so as to not be distracted by anything!


  • 1 pound dired salt cod, rinsed in several charges of cool water and soaked overnight
  • 1 1/3 cupes all-porpose flour
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons ice water
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 small red bell pepper, finely chopped
  • 1 small Scotch bonnet chile, seeded and minced
  • 1 tablespoon freshly chopped thyme
  • 2 tablespoons freshly ground black pepper
  • vegetable oil, for frying


Rinse the cod and pat dry. Using your hands, shred it into small pieces, then chop it very finely.

In a large bowl, whisk the flour with the baking powder.

Add the eggs and ice water and whisk just until combined.

Fold in the chopped cod along with the onion, garlic, bell pepper, chile, thyme and black pepper.

In a large, deep skillet, heat 1 inch of vegetable oil to 375°.

Working in batches, scoop tablespoon-size mounds of batter into the hot oil and fry, turning once, until the fritters are deeply golden all over, about 1 1/2 minutes.

Drain on paper towels. Transfer to a platter and serve hot.

Bon appetit!

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