Corinna Mozo, chef at Toronto's Ossington hot spot Delux, shares her recipe for spicy seafood fritters. Serve them with sour cream for a weekend brunch.
6 oz. dried salted cod
1 egg (beaten)
1/8 cup minced white onion
1 clove minced garlic
1/2 jalapeño pepper
2 scallions (cut in thin rounds)
3 tbsp parsley (fine chop)
1/2 cup-2/3 cup all-purpose flour
1/2 tsp baking powder
Salt and pepper (if necessary)
Canola oil for frying
Step 1: Soak cod overnight in cold water, making sure to change the water three times.
Step 2: Drain cod and place in saucepan with enough fresh water to cover.
Step 3: Bring to a boil and simmer until cod is soft, about 10 min. Transfer cod to a plate to cool and reserve 1/2 cup of its cooking liquid.
Step 4: Finely chop the fish by hand or in a food processor.
Step 5: Add egg to cod with the onion, garlic, jalapeño, scallion, parsley and cooking liquid.
Step 6: Beat in enough flour to obtain a thick paste, stir in the baking powder and salt and pepper if needed.
Step 7: Fry fritters in hot oil 350°F until golden brown on all sides (about 2 minutes total). Work in batches, do not crowd the pan. Drain on paper towels and serve.
Delux is located in Toronto at 92 Ossington Avenue, 416-537-0134.