Sunday Cod Fritters with Mashed Potatoes and Fresh Salad
A traditional Portuguese and Brazilian meal that combines simplicity and generosity. These golden, crispy cod fritters pair perfectly with light mashed potatoes and a colorful salad for a family Sunday filled with authentic flavors and culinary warmth.
🛒 Ingredients
4 servings
- 12 cod fritters (or 17.5 oz of previously desalted cod)
- 1.75 lbs starchy potatoes
- 1 cup hot milk
- 3 tbsp butter
- Salt and freshly ground white pepper
- Olive oil for frying or reheating
- 1 small head romaine lettuce
- 3 medium tomatoes
- 1 medium white onion
- 1 red bell pepper
- 3 tbsp extra virgin olive oil
- 2 fresh lemons
- Fine salt for the salad
Watch the original video
Watch on TikTokDirections
- 1
Cook the peeled potatoes in salted water for 15-18 minutes until they are very tender.
- 2
Meanwhile, prepare the salad by cutting the lettuce into strips, the tomatoes into cubes, the onion into thin rings, and the bell pepper into sticks.
- 3
In a large bowl, toss the salad with the extra virgin olive oil, the juice of one lemon, and a pinch of salt. Let it rest.
- 4
Drain the hot potatoes well and mash them using a potato masher.
- 5
Gradually incorporate the hot milk, then the butter, until you achieve a light and creamy texture. Adjust the seasoning with salt and white pepper.
- 6
Fry or reheat the cod fritters in hot olive oil for 2-3 minutes per side until they reach a beautiful golden color and a crispy texture.
- 7
Arrange the mashed potatoes in the center of each plate, place the fritters alongside, and garnish with the fresh salad.
- 8
Finish with a drizzle of olive oil and a squeeze of fresh lemon juice. Serve immediately while hot.
💡 Chef's Tip
For a lighter mash, use an electric mixer. If you are making the fritters from scratch, soak the cod for 24 hours in cold water, changing the water regularly. Cook the fritters just a few minutes before serving so they remain crispy.
