Cod fritters

Despite the name, the cod fritters were tortillas to use, such as Spanish or French potato, but a very typical cover in many parts of Andalusia, especially during the weeks of Lent. If you go these days to Seville and you let yourself fall for the typical bars downtown at peak times of the day and evening tapas-Barrio de Santa Cruz, Sierpes and Tetuan, Plaza Nueva, Alameda de Hercules, etc. -, Smell and the presence of cod fritters will whet your appetite.
There are many ways of doing cod fritters. Typically composing mass with egg, flour and water, but in this case we will make with boiled potatoes, a variety of prescription cod omelettes is much lighter, and I love it.
Ingredients of cod fritters (for 10 people):250 gr. cod450 gr. potato3 eggs5 cloves of garlic1 large onion (or 2 small)50 ml. milkBreadcrumbsParsleyOlive oil
Development of cod omelette:1. If not desalted cod, will have it placed in water for 12 to 24 hours. After desalting, and must be wringing well desmigajarlo, discarding the skin and bones we are.2. Boil the potatoes, peel them, chopping and pound (without turning to mush).3. Mix the cod with potatoes and onions, the garlic and finely chopped parsley.4. Add to the mix the beaten eggs and milk (about 4 tablespoons), and let the dough rest in the refrigerator for at least an hour.5. After standing, we can give some character to the mass throwing some bread crumbs (about two tablespoons). This is optional.6. Make the shape of the hands tortillas and fry them one by one with olive oil, until catch color. Once fried, we put them on paper towels.
As I said, the cod fritters are very specific to the dates on which we are, but are eaten throughout the year. Just fries are great, but can also be eaten cold. By the way, it started with a series of recipes Lent and Easter that we will publish in the coming weeks Blogcocina.