Looks good! I have seen salt cod in the store but never knew what to do with it. Tell me more, do you soak it to remove some of the salt? Did you bread or batter it?
Yeah, the gist of it is you soak the cod for a day or so, changing the water 5-6 times. Then you chop it up in a food processor, or a blender, or by knife, whatever you have. I then add it to a mixing bowl, with some chopped scallions, cilantro, flour, baking soda and curry powder. Mix it up, then pour in some beer...usually most of a bottle, and mix it until it's like thick pancake batter. I don't measure much, but I aim for 50/50 cod to flour. If you google "jamaican salt cod fritters" you can get some better measurements. You can vary it quite a bit too...but you MUST have hot sauce or a squeeze of lemon juice on them.
Looks delicious! Salt cod was once one of the I very most important commodities on both sides of the Atlantic, particularly before commercial frozen storage of fish. It's still very important in Portuguese and Basque cuisine. I had the pleasure of trying bachalau in Lisbon a few years ago. Also, Mark Kurlansky has written several books on the history of salt cod and related topics including: "Cod: A Biography of the Fish That Changed the World," "Salt: A World History," "The Basque History of the World: The Story of a Nation," and "The Last Fish Tale: The Fate of the Atlantic and Survival in Gloucester, America's Oldest Fishing Port and Most Original Town."
It would be perfect. I had mine with a hot sauce my friend gets in Belize called Marie Sharp's. Soooo good.
My wife and I went last summer to visit family out in Newfoundland and we went cod jigging ended up with 95 cod in a few hours, we Fryed it up was amazing even the traditional Fryed cod tongue was good only thing I wasn't a fan of was the cod briches ( egg sack with the eggs Fryed )
