This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen used the leftover salt cod and potato purée from the recipe we made a couple of weeks ago. Well actually some of us had to make an entire new (half) batch of the purée. I had saved some of the original purée I made when I was in France and intended to make these littel fritters on another night. I wasn’t intending to batter them (mistake number 1), believing that they would be ok to just fry up in a shallow pan in a little oil (mistake number 2: they fell apart).
When I got back from France, I made a half-batch of the purée for the express purpose of making these little fritters. I used the batter (look, I follow the recipe sometimes!) but I really didn’t want to deep fry these (or at least heat up 8cm of oil to fry them in) so I gingerly experimented with a shallow, non-stick frying pan and a couple of tablespoons of oil. Over medium to medium-high heat, they were perfect.
My half-batch made 24 fritters as compared to David’s 18. I didn’t make my own tartar sauce as I had some in the fridge already. And I can tell you that they are much better on the day they are made. I ate a few the day I made them and they were lovely and crispy. The next day, I re-heated them in the oven and they never quite got crispy again. But they tasted good. I have my own version of a fish cake that I love but these were a nice change (and I really liked the batter, made with beer – lovely and light!).
Get the recipe for David Lebovitz’s salt cod fritters on p73 of My Paris Kitchen.
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This was definitely a winner and so enjoyable.
Wasn’t it?
Good to know that these fall apart WITHOUT the batter. I was wondering about that… Thanks for sharing your experience about shallow frying. I went that route though my balls didn’t stay very round. I reheated the leftovers for dinner tonight but they did get crispy again, still light in the center. Delicious, but too decadent to eat very often.
Yup, rolled in breadcrumbs they absolutely fell apart. Batter is a must!
Yes, the batter with the beer was definitely a keeper! Ah, I see now what you meant by shallow frying. I just used about half the oil he recommended and turned them over so they’d cook evenly. Good stuff here all around and I really wouldn’t have made these without the group so yay!
I totally wouldn’t have made these without the group! Glad I did!
The beer batter is most interesting to me. I may try this batter for other fish fillets. These fritters certainly go well with beer like that in your pictures. They look great.
Yes I need to try this as well with other fish. It was so good and light!
Looks great. I loved this dish, I would like to have this batter for a deep fried fish fillet.
Oh me too!
So glad the fritters turned out this time. They look yummy.
See, they did need batter 🙂
Your fritters look so uniformed! Thanks for the tip on shallow oil frying! And I did not think of skipping the batter – so I was safe! I made a fresh batch of fish and potatoes and experimenting with shapes!
No problem!I think the disks definitely shallow fry the easiest but I loved what you did too!
I think we all agree we wouldn’t have made these without the “group effort”. However, I am as happy as everyone else seems to be about going through this process…..which was a little intense. I applaud you for making two batches of purée. Not sure I would have “gone back for more.” I am really looking forward to this coming month’s recipes. Aren’t these the two you chose?
Ah well you know me… anything for the French Fridays cause! And yes, I am so excited for this month’s picks!
I’m a fan of deep fried anything, but only if someone else is doing the frying – using all that oil is such a hassle, so I appreciate your shallow frying technique! David’s book has been on my wish list for a loooong time – high time I buy it 🙂
It’s a wonderful book – so many great stories!