120 g of flour for fried and battered
200 g of fresh or desalted cod for 24 hours
1 heaping tablespoon parsley
3 garlic cloves, minced
1/2 teaspoon of baking soda
1 glass of water
1/4 of a liter of extra virgin olive oil
1/4 liter of sunflower oil
Salt (depending on how salty the cod is)
If salted cod is used, desalinate it for 24 hours, changing the water a few times. When it is done, crumble it.
Finely chop the garlic and parsley. Mix it with the crumbled cod and a glass of water. Then add flour until you get a smooth consistency. Add the food coloring, parsley, and baking soda. Mix well.
Let the dough rest for half an hour.
Put the olive oil and sunflower oil in a frying pan to heat. When it is very hot put a little dough. When it is golden, we take it out and taste it to see if it is necessary to add salt or not.
The dough is put into the pan using spoons, which is the perfect measure for the fritter.
According to the criteria of
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