- Level: Easy
- Total: 12 hr 35 min
- Prep: 15 min
- Inactive: 12 hr
- Cook: 20 min
- Yield: 16 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 91
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 32 mg
- Sodium
- 1029 mg
- Level: Easy
- Total: 12 hr 35 min
- Prep: 15 min
- Inactive: 12 hr
- Cook: 20 min
- Yield: 16 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 91
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 32 mg
- Sodium
- 1029 mg
Ingredients
Directions
- Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse.
- Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges.
