Recipe - Hildas Salt Cod Fritters With Parsley Sauce

=== FRITTERS ===
1 cup Salt cod
Milk; as required
Vegetable oil; for
deepfrying
1 lg Baked potato
1 Egg
1 tablespoon Chopped parsley
2 tablespoon Minced onion
One half tablespoon Minced garlic
One half tablespoon Baking powder
1 cup Flour; maybe less
One half tablespoon Salt
One fourth tablespoon Freshlyground white pepper
=== PARSLEY SAUCE ===
1 tablespoon Minced shallots
1 tablespoon Minced garlic
Three fourths cup Finelychopped parsley
1 tablespoon Capers; chopped, with juice
Olive oil
Salt; to taste
Freshlyground black pepper;
to taste

Make fritters: Three days ahead, cover salt cod with milk and soak,
refrigerated, changing milk several times. Rinse cod under cold running
water and flake. Slowly heat oil in a deepfryer to 360 degrees while you
prepare batter. Scrape out insides of baked potato into a mixing bowl and
add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and
season with salt and pepper. Add enough flour to stiffen batter; it should
be able to drop from spoon into hot grease. Test a few times before making
many fritters at a time. Drop batter by spoonfuls into deepfryer. With a
long handled utensil, move them around as they fry. Drain on paper towels
and serve with parsley sauce. Make parsley sauce: In a small bowl combine
all ingredients, taste and adjust seasonings. This recipe yields about 15
fritters.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE088 broadcast 12271996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02151997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.