Follow these steps for perfect results
codfish
soaked overnight, cooked until tender
flour
oil
egg yolks
egg whites
beaten until stiff
parsley
finely chopped
salt
pepper
water
to make a smooth batter
Soak codfish overnight in cold water.
Cook codfish until tender.
Remove skin and bones from the cooked codfish.
Break the codfish into large chunks.
Dry the codfish chunks with a towel.
Make a batter with flour, oil, and water.
Add egg yolks and finely chopped parsley to the batter.
Beat egg whites until stiff and gently fold into the batter.
Season the batter with salt and pepper to taste.
Dip codfish chunks into the batter.
Fry the battered codfish in oil until golden brown on both sides.
Remove and drain excess oil.
Serve immediately.
Expert advice for the best results
Ensure the oil is hot enough before frying to prevent soggy fritters.
Do not overcrowd the frying pan.
Serve with a squeeze of lemon juice.
Everything you need to know before you start
15 minutes
Batter can be made ahead of time.
Serve on a platter garnished with fresh parsley and lemon wedges.
Serve as an appetizer or snack.
Serve with a side of rice or salad.
Light and refreshing, complements the fried fish.
Discover the story behind this recipe
Traditional Portuguese cuisine, often served during festive occasions.
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