Salted Cod with Potatoes and Mayonnaise

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Choose thin pieces of white fish with dark skin. Soak them in cold water for 12 hours (for best results, change the water four times during this period, making sure to rinse the bottom of the container).

Ingredients

Lightly Salted Red Fish - 17.6 oz
Milk - 17 fl oz
Salad Potatoes - 17.6 oz
Wheat Flour - 2.8 oz
Cotton Oil - 5 tablespoons
Mayonnaise - 7.1 oz

Step by Step guide

Step 1

Place the soaked cod in a dish, cover with water, and let it sit for 1 hour, then drain the fish in a colander, remove the skin and bones, and break the flesh into large pieces.

Step 2

Place the unpeeled potatoes in a pot, cover completely with water, add salt, bring the water to a boil, and let it cook for about half an hour (until the potatoes are soft).

Step 3

Heat the oil in a deep fryer or a high-sided skillet to 180–374°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds). Dust the pieces of cod with flour and fry in batches until golden brown. Remove the cooked pieces, allowing excess oil to drain, and keep warm while the others cook.

Step 4

Peel the cooked potatoes and cut them into large pieces. Arrange the pieces around the edge of a warmed serving dish, and place the cod in the center. Serve immediately with mayonnaise (on the dish or separately).