Salt cod is extremely popular in mediterranean countries like Portugal, Spain, France and Italy. These fritters were tempting me for a long time, as a group of bloggers were all the time talking about them and how good and delicious they were
These yummy looking rolls are what we call Spanish Bread in the Philippines. I honestly don't know why it is called as such, because there's really nothing "Spanish" about it
Fourth day and you might have some leftover mussels from yesterday, if there is well you can make some fritters out of it but if not feel free to buy some fresh ones
Rub the cod with the oil and season with ¼ teaspoon salt. Directions. Heat oven to 400° F. Dip the tops of the fish (not the side from which the skin has been removed) in the cornflakes and place on a parchment- or foil-lined baking sheet
A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce. For the Cod. 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
The result is a significantly tougher cooking surface, 40% more durable with 40% better food release properties as compared to the Classic HD nonstick cookware
Add the cod chunks. 1 1/2 lbs cod fish fillets, cut into 1-inch chunks. In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp
Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown. Combine the pumpkin, flour, baking powder and salt to form a soft batter
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