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Traditional cod fritters: easy recipe, salt level and sponge trick

November 7, 2025María José Sáez Pastor⏱ 3 min de lectura

The art of the cod fritter: a culinary tradition in your kitchen

Cod fritters are one of the most emblematic dishes of our Mediterranean cuisine. This delicacy, which combines the fluffy texture of a well-made batter with the intense flavor of desalted cod, requires technique and patience to achieve culinary perfection.

The key to success lies in understanding that each element of this traditional recipe serves a specific purpose. From the selection of the cod to the precise frying point, every step influences the final result.

Selection and preparation of cod: the basis of success

High-quality cod, sourced from the cold waters of Iceland or Norway, makes a substantial difference in the final flavor. Firm fibers and a characteristic pearly color indicate a product that has been properly cured.

The desalting process takes between 24 and 48 hours, changing the water approximately every 8 hours. Once hydrated, the cod should be carefully shredded, removing any remaining bones or skin.

Perfectly desalted cod should maintain its firm texture but easily give way to crumbling, preserving that salty touch that will enhance the whole without overpowering the palate.

Ingredients and proportions for the perfect dough

The alchemy of fritters lies in the perfect balance between dry and wet components. A batter that's too runny will result in flat fritters, while an overly dense consistency will prevent that characteristic airy texture.

Ingredient	Amount	Function
Salt cod	300g	Star of the flavor
Wheat flour	200g	Mass structure
Eggs	3 units	Cohesion and sponginess
Milk	150ml	Controlled hydration
Fresh parsley	30g	Aromatic freshness

The yeast trick: guaranteed fluffiness

Although many recipes omit this ingredient, a pinch of baking powder exponentially enhances the fluffy texture. The key is to activate it beforehand with a little warm milk, creating that effervescent reaction that will completely transform your fritters.

Alternatively, separating the egg whites and whipping them to stiff peaks before gently folding them into the batter produces exceptional results.

Step-by-step preparation technique

The traditional method requires precision in every movement. We begin by incorporating the sifted dry ingredients, avoiding the formation of lumps that would compromise the final texture.

The eggs are incorporated one at a time, beating vigorously to develop the gluten evenly. The milk is added gradually, checking the consistency until a batter is obtained that pulls cleanly away from the spoon.

The point of salt: perfect balance

Determining the correct salinity is the most complex challenge in this preparation. Cod naturally contains salt, but each piece has different levels depending on its curing and desalting process.

The professional technique involves tasting a small portion of fried dough before proceeding with the entire batch. This allows us to adjust the seasoning without compromising the whole batch.

Perfect frying: temperature and timing

The oil must reach exactly 170°C to ensure even cooking. A lower temperature will result in greasy fritters, while too much heat will seal the outside while leaving the inside raw.

Use mild olive oil or sunflower oil for frying
Form even portions using two spoons
Don't overload the pan to maintain the temperature
Flip only once when the first side is golden brown

When are they ready? When they float completely and have a uniform golden color, approximately 3-4 minutes per side.

Drain on paper towels and serve immediately. Traditional cod fritters are best enjoyed when they retain their characteristic crispy exterior and tender, aromatic interior.

María José Sáez Pastor

Kitchen & Sea Recipes

Expert in cooking and seafood recipes. Passionate about Mediterranean cuisine, she develops and adapts traditional and creative recipes with cod, anchovies, seafood, and gourmet preserves.

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