Cod Dreams | Crispy on the Outside, Fluffy on the Inside!

INGREDIENTS:

For the Cod:

• Soaked cod q.s.
• Potatoes with skin
• Salt for potato water

For the stew:

• 1 large chopped onion
• Olive oil and fresh chopped parsley to taste

For the dough:

• 4 eggs (yolks and whites separated)
• Wheat flour q.s.
• Salt and pepper to taste
• 1 teaspoon of baking powder
• Vegetable oil to taste

PREPARATION:

First, cook the cod for five minutes. Then let it cool in the broth itself. Then, remove the skin and bones and chop into pieces.

Meanwhile, cook the potatoes with the skin in salted water for around 25 minutes. Drain, skin the potatoes while still hot and reduce to puree. Book.

In a pan with olive oil, sauté the finely chopped onion until it becomes transparent. Add the shredded cod and mix well.

Add the mashed potatoes and mix everything very well. Add the beaten egg yolks and mix. Now the finely chopped parsley - mix everything. And finally, add the flour and mix well. Season with salt and pepper to taste and let this mixture cool completely - this step is very important!

When cold, beat the egg whites until stiff and gently fold into the mixture, using gentle movements from bottom to top. Add the baking powder and mix everything very well.

In a pan with very hot oil, fry spoonfuls of the mixture. Turn halfway through to brown on both sides. When they are well browned, remove and drain on absorbent paper.

Place on a pretty platter, garnish with fresh parsley and it’s ready to serve!