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Hilda's Salt Cod Fritters With Parsley Sauce

  • Yield: About 15 fritters


  • Fritters:
  • 1 cup salt cod
  • Milk
  • Vegetable oil, for deep-frying
  • 1 large baked potato
  • 1 egg
  • 1 tablespoon chopped parsley
  • 2 tablespoons minced onion
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon baking powder
  • Up to 1 cup flour
  • 1/2 tablespoon salt and 1/4 tablespoon white pepper
  • Parsley sauce:
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 3/4 cup finely-chopped parsley
  • 1 tablespoon capers, chopped, with juice
  • Olive oil
  • Salt and pepper


  • Make fritters: 3 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 deep-fryer to 360 degrees F 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 deep-fryer. 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.