The Cuban-style cod fritters that Cindy Hutson serves at Cervezeria La Tropical pair great with friends, drinks, and watching a game. Battered with beer and served alongside an ale, they make a salty, satisfying snack.
The cod fritters are also easy to make it home. Follow along with Chef Cindy in the video and use the recipe below.
Ingredients
- 1 lb. salt cod or pollock, deboned, rinsed, torn or cut into strips, and soaked overnight
- 2 cups yellow onion, diced
- 10 cloves garlic, minced
- 1 bunch parsley, washed, picked, and chopped
- 1 bunch cilantro, washed and chopped
- 1/2 cup celery and a few leaves, minced
- 4 tbsp tajin
- 4 tbsp baking powder
- 1-2 Scotch bonnet, chopped, no seeds
- 2 cans beer
- 4 cups all-purpose flour
Directions
For the Cod fritters
Rinse salt cod under cold water
Remove any small bones
Tear or slice into strips and soak in cold water overnight in the refrigerator
The next day, pour off the water, and, using a fork, shred the pieces of fish
Cut shredded fish with a knife to make sure there are no long, stringy pieces
Combine chopped parsley, cilantro, and Scotch bonnet
Place the fish in a stainless steel bowl, then add the parsley mixture
Add baking powder and tajin
Pour the beer over the mixture
Add the flour, gently mixing with your hands until it's all incorporated
Place a pot of cooking oil on the stovetop
Heat to 325°
Add cube of bread to test the heat level. Oil should just sizzle.
Cook in 1 oz. balls until golden
