Lisbon fish cakes

Instructions

1. Step 1

   Preparation of the fish cakes

2. Step 2

   Rinse the cod fillet briefly under cold water and pat dry. Squeeze the lemon. Place the lemon juice, milk and white wine in a bowl, mix to make a marinade and marinate the cod in it for approx. 2 hours. The marinade may curdle a little, but this is not a problem.

3. Step 3

   Wash the parsley, shake dry, remove the thick stems and finely chop the rest. Remove the cod from the marinade and tear by hand. Remove any bones.

4. Step 4

   Crack the eggs into a bowl and whisk vigorously with a whisk. Mix the flour and baking powder, add to the eggs together with the pepper and 1 teaspoon of sea salt and stir until a smooth batter is formed.Frying the cakes

5. Step 5

   Heat the frying oil and olive oil in a pan with high sides. The oil is hot enough when lots of bubbles form on a wooden spoon dipped in it.

6. Step 6

   Using a large spoon, add the fish mixture in portions to the hot oil, flatten slightly with the spoon and deep-fry for 2-3 minutes on both sides until golden brown.

7. Step 7

   Lift the cod paws out of the fat with a slotted spoon, degrease on kitchen paper and serve immediately. They are also delicious cold.Don't miss out!Sign up now for our newsletter.