Tag: Batter Recipe

Legendary Dishes | Fofos de Bacalhau (cod puffins)

PORTUGAL
  • 500 g salt cod, soaked for 24 hours in 12 changes of water
  • 400 ml water
  • 4 egg whites
  • 45 g white wheat flour
  • 45 ml milk
  • 15 ml olive oil
  • Vegetable oil, for frying
  • Seasonings

Put the cod into the water, bring to the boil, simmer for three minutes. Drain and retain water.

Make a loose batter with the milk, olive oil, adding and whisking the flour slowly. Adjust with some of the cod water.

Whisk in the egg whites.

Heat a pot or deep frier with vegetable oil to 190°C.

Cut cod into 3 cm pieces, dip in batter.

Deep fry.

Dry on kitchen paper.

Serve with tomato rice.


Indigenous Ingredients

Salt Cod