Two more Salt Cod recipes

Why am I going on & on about cod? Well in part because one of our friends is a fisherman who fishes for -cod! His M/V will be leaving port soon and I always try to surround him, the crew and the ship with good thoughts for a safe and productive journey while they are out at sea.
Another reason is that our town was started 100 years ago this year by Norwegian fisherman so cod last a long history of importance in my area. If you would like to read about cod and how it truly shaped the history of the world Mark Kurlansky wrote a fantastic book Cod: A Biography of the Fish That Changed the World
I think this is the one I will try first. It is a Spanish recipe. Although it's not the way it was prepared on A Cook's tour, I love fish balls so I'm going to go for it!
Salt Cod Fritters
Amount to serve 4
250 g (1/2 pound) salt cod, chopped, skinned and boned
30 g (1/4 cup) flour
250 cc (1 cup) milk
1-1/2 tbsp olive oil
1 egg yolk
2 egg whites
1/2 garlic clove, crushed
1 tbsp minced parsley
1 liter (4 cups) olive oil for frying
Freshly ground black pepper
Soak the salt cod for 24 hours in plenty of cold water, which must be renewed every 8 hours. Drain it and bring to a boil in water to cover. Reduce the heat. When froth begins to form in the water, drain and crush the fish to a paste in a mortar.
Mix the cod with the oil and the flour in a bowl; add the egg yolk, lightly beaten, and the milk. Add the crushed garlic, the minced parsley and pepper to taste. Stir thoroughly. Beat the whites till stiff and mix with the cod paste immediately before frying the fritters.
Drip small spoonfuls of the paste in hot (smoking slightly) frying oil. Wait until the balls rise and are light golden brown.
Leave on paper towels to drain.
Recipe provided by Asoliva of Spain

Here is a You Tube link to Chef Philip Delaplane at the CIA demonstrating how to make New England Salt Cod Cakes

This is a Greek Recipe
---------- Recipe via Meal-Master (tm) v8.02
Categories: Seafood
Yield: 6 servings
1 1/2 lb Dried salt cod
1 1/4 c All-purpose flour
2/3 c Cold water
1 pn Salt
1/4 ts Baking powder
Vegetable oil for frying
Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight.
The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil,
then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York.


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