Salt cod has been part of traditional cooking for generations. It’s simply white fish preserved with salt and dried until firm, which makes it last remarkably long and develop a texture that is completely different from fresh fish. Once it’s soaked and softened again, it becomes tender while still having a firm bite, which works wonderfully for fritters.
The first time I made these at home, I was surprised by how comforting they felt. Crisp on the outside, soft in the center, and full of gentle seafood flavour. They pair beautifully with a simple garlic mayo, lemon wedges, or even just a little olive oil and herbs. These fritters fit nicely as an appetizer for gatherings or a cozy snack in the kitchen while cooking something else.
A Personal Bit
Years ago, I came across salt cod fritters in a small Italian café, and they immediately reminded me of evenings in old coastal towns where seafood was cooked simply and generously. I remember thinking how such humble ingredients could feel so inviting. When I began making them at home, I realized how forgiving the recipe is, as long as the cod is rehydrated well and the batter stays light.
Potatoes give these fritters body and softness. A handful of fresh herbs brightens the flavor and makes them feel alive, not heavy. The taste is gentle, familiar, and satisfying.
What You’ll Need
Salt Cod
Soaked for about two days in cold water, changed several times. The soaking softens the fish and balances the salt.
Potatoes
Mashed or riced to create the fluffy interior.
Garlic and Onion
These bring depth and aroma without taking over.
Fresh Herbs
Parsley works beautifully, but chives or green onion are also lovely.
Egg
Helps bind the mixture.
Flour
Just enough to help the fritters hold their shape.
Oil For Frying
A neutral oil works best.
How I Cook Them
-
Soak the Salt Cod
Place the dried salt cod in cold water and let it sit in the fridge for two days, changing the water several times. This step makes all the difference. -
Boil and Flake the Fish
Simmer the softened fish just long enough so that it flakes apart easily. Remove any hard bits. -
Prepare the Potatoes
Boil and mash until smooth. Avoid overworking them so the fritters stay light. -
Mix It All Together
Combine the flaked fish, mashed potatoes, herbs, garlic, onion, and egg. Add just enough flour to bring everything together. -
Shape and Fry
Form small balls or spoonfuls and fry until lightly golden. The goal is a crisp exterior and a tender, moist inside. -
Keep Them Warm
Place the cooked fritters on a rack in a warm oven so they stay crisp while finishing the batch.
They come out delicate, warm, and full of balanced flavour. A squeeze of lemon brings everything forward beautifully.
Serving Suggestions
-
A small dish of garlic aioli or lemon mayo.
-
A simple salad of bitter greens.
-
Warm bread and olive oil on the side.
This works well as a shared snack or as a part of a relaxed dinner with friends.
Storage
Store leftovers in the refrigerator once cooled. Reheat gently in the oven so they crisp again. I don’t recommend microwaving, as it softens the exterior too much.
Frequently Asked Questions
Do I need two full days to soak the salt cod?
Yes. The fish needs time to soften and lose excess salt. Changing the water several times helps balance the flavour.
Can I use fresh fish instead?
Fresh fish won’t give the same texture or depth of taste. Salt cod is key here.
Can I prepare the mixture ahead of time?
Yes. The fritter mixture can be shaped and kept covered in the refrigerator for several hours before frying.
What’s the best oil for frying?
A neutral oil works best so the flavour of the fritters can shine through.
Italian Salt Cod Fritters
Light, crisp, and full of savory flavor, these traditional Italian fritters are made with salt cod and potato, creating a soft, delicate inside and golden exterior.
Ingredients
- 1/2 pound rehydrated salt cod, flaked
- 1 large russet potato, peeled and cut into chunks
- 4 cloves garlic, minced
- 1 tablespoon lard or butter
- 1/4 cup fresh herbs, finely chopped (parsley, chives, basil, or a mix)
- 1 egg, lightly beaten
- 1/3 cup flour
- 1/4 teaspoon baking powder
- Salt and black pepper, to taste
- Oil, for frying
Instructions
- Bring a pot of salted water to a boil and cook the potato until tender. Drain, then return the potato to the warm pot briefly to help evaporate excess moisture. Mash thoroughly until smooth and set aside.
- Warm the lard or butter in a skillet and cook the garlic just until fragrant and lightly golden. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine the flaked salt cod, mashed potato, garlic and fat from the pan, and the chopped herbs. Sprinkle in the flour and stir until evenly combined.
- Let the mixture cool fully, then add the beaten egg and baking powder. Season the mixture with salt and pepper to your taste. Cover the bowl and let it rest in the refrigerator for at least 30 minutes, or up to overnight.
- Heat a deep pot of oil to about 350°F. While it warms, roll the chilled mixture into small balls, about the size of a tablespoon. Place them on a tray so they are ready to fry.
- Gently lower the fritters into the hot oil and fry until deep golden and crisp on the outside. Transfer them to a rack set over a baking sheet and keep warm in a low oven.
- Serve warm, ideally shortly after frying, when the centers are still soft and delicate.
Notes
- These fritters reheat beautifully: warm them again in a 350°F oven until crisp, or briefly refry if you prefer extra crunch.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 94Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 27mgSodium 10936mgCarbohydrates 15gFiber 2gSugar 1gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These fritters are the kind of recipe that feels connected to kitchens before ours, where ingredients were preserved carefully and then cooked with patience. They’re simple, thoughtful food. Crisp edges, tender centers, nothing fussy. I like making them when I want something familiar but with a little story behind it — something to enjoy quietly or to pass around a table with conversation lingering just as warmly.
