MAKES APPROXIMATELY 15 PIECES
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
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
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.