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Served as an ap­pe­tizer or snack, patanis­cas can be made a num­ber of ways, but es­sen­tially they’re made from shred­ded fish soaked in bat­ter and fried. While salted cod is the tra­di­tional in­gre­di­ent, fresh fish can also be used. Salted Cod1

400 g

Flour 300 g

Egg 1 Cilantro or Pars­ley 1 Tbs

Olive Oil 1 Tbs

Onion 1 small, chopped

Wa­ter ¼ cup

Salt and Pep­per to taste

Veg­etable Oil

for deep fry­ing

1 SALTED cod must be de-salted ahead of time. Wash in cold wa­ter and then let soak for 24–36 hours, chang­ing the wa­ter ev­ery 8 hours or so.

2 BOIL the cod for about 10 min­utes, then af­ter it has cooled clean the bones and skin and shred it into small pieces.

3 IN a bowl, mix the egg, wa­ter, oil and flour into a smooth bat­ter. Add the onion, cilantro or pars­ley, and salt and pep­per.

4 ADD the cod to the bat­ter and let it rest for 15 min­utes. Take ta­ble­spoon-sized por­tions and deep-fry in hot oil un­til golden, about 4 min­utes. 1 If you are us­ing fresh cod, steam it un­til it flakes eas­ily, then shred it and pro­ceed from step 3.

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