Cod Fritters

Name: Cod Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lbs frozen cod, thawed and patted dry; 0.5 tsp baking soda; 2 cups fingerling potatoes, peeled and boiled; Zest of 2 lemons; Juice of half a lemon; 1 small garlic clove (optional); 1 cup extra virgin olive oil; Salt and pepper, to taste; 0.33 cup flat-leaf parsley, finely chopped

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Preparation 10 min Cooking 15 min Level Easy

The best cod fritters (accras de morue) I’ve ever had are from Bottega restaurant in Montreal. I adapted their recipe by reducing the amount of olive oil and tweaking the cooking method in the oven or the air fryer for a lighter version!

Make authentic homemade cod fritters worthy of the best Spanish restaurants with this simple and flavorful recipe

Prepared with cod, tender potatoes, fresh parsley, and a hint of lemon, these golden fritters are perfect as an appetizer or starter. Light, flavorful, and crispy, they’re best enjoyed hot with a spicy dipping sauce or homemade aioli. Ideal for impressing guests at a summer dinner or cocktail party, these cod fritters are as delicious as they are sunshine-filled.

Why make this recipe?

Quick & easy : This recipe requires just a few simple steps and can be made ahead of time.
Unbeatable flavor: The combination of cod, potatoes, and parsley creates a soft, tender interior and a crispy exterior.
Versatile: Perfect as an appetizer, starter, or even as part of a tapas platter.
Customizable: Add chili, fresh herbs, or spices to suit your preferences.

Cod Fritters

0 /5

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Preparation 10 min Cooking 15 min Level Easy

To start things well

You use:

You cook for:

12 fritters

Ingredients

1.5 lbs frozen cod, thawed and patted dry 0.5 tsp baking soda 2 cups fingerling potatoes, peeled and boiled Zest of 2 lemons Juice of half a lemon 1 small garlic clove (optional) 1 cup extra virgin olive oil Salt and pepper, to taste 0.33 cup flat-leaf parsley, finely chopped

Preparation

In a blender or food processor, combine the cod, boiled potatoes, lemon zest, and garlic (if using). Blend until smooth, then slowly drizzle in the olive oil while blending until the mixture is creamy and cohesive. Season with salt and pepper, add the parsley, and pulse to combine.

Using two spoons, form small quenelles or oval shapes. Place them on a lightly oiled baking sheet.

Brush or spray the accras with olive oil. Bake in a preheated oven or air fryer at 400°F (200°C) for 10 to 12 minutes, or until golden and crispy on the outside.

Enjoy hot with a side of light homemade aioli and a glass of chilled cava for the perfect aperitif!

Nutritional information per serving (1/4 of the recipe)