Another great Easter dish (and easy to prepare) in Almería are the Codfish fritters more known here as 'tortos de bacalao'. For around 25 fritters you will need:
- 1/2 Kilo (2,2 pounds) salted Codfish.
- 4 or 5 green garlic stems.
- 1 bunch of parley.
- 1 big glass of soda.
- Baking powder.
- Baking soda.
- 300gr (10 oz) of flour.
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| Ingredients for Codfish fritters |
The previous night put the salted Codfish in water.
Once the Codfish is unsalted crumble it, and cut the green garlic and the parley. Put all together on a big bowl and add the flour, the baking powder, the baking soda and the soda glass.
Stir everything until you get a porridge like dough and leave it reposing during 2 hours.
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| Fritters dough |
Put abundant oil on a frying pan over high heat and when the oil starts boiling low the heat to medium/low. Using a spoon pour the quantity for one fritter in the oil and keep turning it until golden brown.
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| Codfish fritters in the pan |
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| Codfish fritters |
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