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Salt cod puffs with mojo verde

Australian Gourmet Traveller Spanish tapas recipe for salt cod puffs with mojo verde.
Salt cod puffs with mojo verde

Salt cod puffs with mojo verde

Ben Dearnley
6
20M
45M
1H 5M

If the cod has been heavily salted, it may need extra soaking. You’ll need to begin this recipe a day ahead.

Ingredients

Mojo verde

Method

Main

1.Bring milk and bay leaves to a simmer in a pan over low-medium heat. Add cod and cook until tender (8-10 minutes). Drain, discard bay leaves and milk, then flake cod, discarding bones. Process in a food processor until finely shredded and set aside.
2.Bring olive oil and 200ml water to the boil in a pan. Add flour, lemon rind and cumin and stir over high heat until thick and smooth (1-2 minutes). Remove from heat, add eggs one at a time, beating well between each addition. Add salt cod, mix to combine and set aside.
3.For mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.
4.Preheat vegetable oil in a deep-fryer or large deep saucepan to 190C. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (8-10 minutes). Makes about 20. Serve with mojo verde.

Drink Suggestion: Asturian sidra (cider). Drink suggestion by Max Allen

Notes

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