Fritas de Bacalhau (Pan-Fried Salt Cod Chips)

Name: Fritas de Bacalhau (Pan-Fried Salt Cod Chips)
Total time: PT0D0H0M
Yield: makes about 3 dozen
Ingredients: 1 ⁄ 4 lb. dried salt cod; 1 cup canola oil; 1 clove garlic, minced; 1 ⁄ 2 small yellow onion, minced; 1 cup flour; 1 ⁄ 4 tsp. kosher salt, plus more to taste; 1 egg; 2 tbsp. unsalted butter, melted; 2 tsp. finely chopped cilantro

Serves
makes about 3 dozen

TODD COLEMAN

A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips. This recipe first appeared in our November 2013 issue with Jean Anderson's story The Food I Dream Of.

Ingredients

¹⁄₄ lb. dried salt cod
1 cup canola oil
1 clove garlic, minced
¹⁄₂ small yellow onion, minced
1 cup flour
¹⁄₄ tsp. kosher salt, plus more to taste
1 egg
2 tbsp. unsalted butter, melted
2 tsp. finely chopped cilantro

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Instructions

Step 1

Place cod in a 2-qt. saucepan and cover with 2" cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl and flake with a fork into small chunks; set aside. Heat 1 tbsp. oil in a 12" skillet over medium-high heat. Add garlic and onion; cook until soft, about 5 minutes. Transfer to a bowl; set aside. Whisk flour, salt, egg, and 1 1⁄2 cups water in a bowl. Stir cod, garlic and onion, butter, and cilantro together to form a thin batter.

Step 2

Wipe skillet clean and add 1⁄2 cup oil; heat over high heat. Working in batches and adding remaining oil as necessary, pour about 1 tbsp. batter into skillet; cook, flipping once, until golden brown, 1–2 minutes. Using a spatula, transfer chips to paper towels to drain. Season with salt and serve hot.

Place cod in a 2-qt. saucepan and cover with 2" cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl and flake with a fork into small chunks; set aside. Heat 1 tbsp. oil in a 12" skillet over medium-high heat. Add garlic and onion; cook until soft, about 5 minutes. Transfer to a bowl; set aside. Whisk flour, salt, egg, and 1 1⁄2 cups water in a bowl. Stir cod, garlic and onion, butter, and cilantro together to form a thin batter.
Wipe skillet clean and add 1⁄2 cup oil; heat over high heat. Working in batches and adding remaining oil as necessary, pour about 1 tbsp. batter into skillet; cook, flipping once, until golden brown, 1–2 minutes. Using a spatula, transfer chips to paper towels to drain. Season with salt and serve hot.