Spanish Codfish Cakes
This delectable recipe is deceptively quick to prepare. You can whip up the romesco sauce in the blender in 5 minutes, once the nuts are toasted. The fluffy codfish cakes are equally quick with the simple batter. Together they are a combination worthy of a special feast or a festive meal anytime.
3 codfish cakes w/ 2 tablespoons of sauce
Cook time: 20min
INGREDIENTS FOR ROMESCO SAUCE:
¼ cup (27 grams) almonds, slivered
¼ cup (34 grams) hazelnuts
2 garlic cloves
1 large egg yolk
1 lemon, juiced
1 cup olive oil
1 (114 grams) roasted pepper
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon sweet paprika
Pinch cayenne pepper
INGREDIENTS FOR THE CODFISH CAKES:
10 ounces codfish
1 cup unbleached flour
1½ teaspoons baking powder
⅔ cup water
¼ cup parsley, minced
1 cup olive oil (there will be about ¾ cup leftover oil that can be reused)
Pinch sea salt, optional (not included in the nutrient analysis)
Mortar and pestle or garlic press
DIRECTIONS FOR ROMESCO SAUCE:
- Preheat the oven to 350°F.
- Place the almonds and hazelnuts in a single layer on a sheet pan and toast until golden brown, about 10 minutes. Cool. Peel the hazelnuts after they cool down.
- Mash the garlic into a pasty consistency with a mortar and pestle, with a garlic press or a fork in a small bowl.
- Place the egg yolks and half of the lemon juice in the blender and begin to process.
- Add the olive oil 1 tablespoon at a time, pausing between tablespoons to incorporate well, keeping the top off the blender as you add and pause. Continue until the sauce is well thickened or emulsified and the oil is fully incorporated.
- Add the garlic, toasted nuts, roasted peppers, sherry vinegar, paprika and remaining lemon juice. Mix thoroughly in a blender.
- Season with cayenne pepper to taste. Serve approximately 2 tablespoons of sauce with 3 codfish cakes per serving.
DIRECTIONS FOR CODFISH CAKES
- Steam the fish in a medium saucepan with steamer or sieve until the flesh is opaque (about 5 minutes). Cool and set aside.
- Measure flour and baking powder into a medium mixing bowl. Whisk to combine.
- Add the eggs into a well in the middle of the flour. Whisk together.
- Add water in a slow, steady stream while whisking to incorporate.
- Remove fish from steamer onto a plate. Flake with a fork.
- Add fish to the egg mixture and stir to combine well with a mixing spoon.
- Stir in the chopped parsley. Mix well.
- Heat the olive oil in a medium narrow saucepan.
- Test the oil’s readiness by adding a drop of batter to the pan; it will be hot enough when the batter sizzles.
- Cook the codfish cakes in the hot oil, ladling one heaping tablespoon of batter into the oil to form a ball (about 3 to 4 codfish cakes will fit at one time in the hot oil).
- Flip with a skimmer to ensure an even pale brown color on top and bottom (about 2 to 3 minutes per side).
- Transfer cooked codfish cakes to a plate lined with paper towels to absorb excess oil.
- Serve codfish cakes on a platter with the romesco sauce alongside in a ramekin or small dish.