Salt Cod Fritters
Recipe type: Appetizer or Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 1 pound salt cod fillets, soaked as directed
  • about 1 1/4 pounds baking-type potatoes, such as Russets, peeled, boiled until soft, and drained
  • 4 eggs
  • lots of fresh, minced garlic (this is to taste, but I use 3-4 cloves)
  • juice of one lemon
  • chopped fresh parsley, to taste
  • crushed red pepper, to taste
  • avocado oil, for frying
  1. Cut your salt cod into small pieces (bite-sized or smaller). Place the warm, cooked potatoes into a large mixing bowl and use a potato masher or a sturdy fork to mash them until fairly smooth. Stir in the cod, eggs, garlic, lemon juice, parsley ,and crushed red pepper. Do not add salt, as there is probably enough residual salt from the cod. Refrigerate the mixture for at least 30 minutes to help it hold together.
  2. Cover the bottom of a skillet with a good slick of avocado oil to fry the fritters. Make sure the pan is completely covered. Heat over medium-high heat, and when a test piece of the fritter mixture sizzles when it hits the oil, you are ready to fry.
  3. Use a spoon to place the fritter batter in the oil, about a quarter of a cup per fritter. Do not crowd the pan. Fry in batches, 3-4 minutes per side, or until golden brown to dark brown. Flip carefully with a spatula. Remove cooked fritters to a pan and keep them in a low oven (200 degrees) to say warm while you finish cooking the remaining fritters. Replenish the frying oil as needed.
  4. Serve the fritters hot. If desired, stir some fresh lemon juice into some avocado oil mayo (homemade or Chosen Foods) and serve with the fritters.
  5. Makes about 20 fritters. Note that prep time reflects soaking time.
Recipe by Seasonal & Savory at