These traditional bite-sized treats are served as a starter or a snack throughout the Caribbean (and, for that matter, in parts of Europe). They must be served hot: I recommend that you serve them to your guests while they’re standing around the stove and let them eat them with their fingers (or on toothpicks). If you want to serve them at the table, consider Aïoli (page 603) as a dipping sauce. Or you can follow Moorish traditions and serve them with honey or molasses.

　　

Ingredients

makes 6 to 8 servings

　　1 pound salt cod (bacalao), soaked overnight in several changes of cold water, drained, cooked, and shredded (page 56)

　　1 onion, minced

　　2 garlic cloves, minced

　　1/2 teaspoon black pepper, or more to taste, or cayenne to taste

　　1 cup flour

　　2 eggs

　　1/2 cup chopped fresh parsley leaves

　　Corn, grapeseed, or other neutral oil for deep-frying

　　Lime wedges

　　

Step 1

Combine the salt cod, onion, garlic, and pepper in a bowl and mix well with a wooden spoon. Add the flour and stir a few times, then beat in the eggs one at a time. Add about 1/2 cup water and stir until a batter forms—it should be a bit thicker than pancake batter, but not much—then stir in the parsley.

　　

Step 2

Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high to 350°F (a drop of the batter will sizzle energetically but not violently). Using a tablespoon, gently drop spoonfuls of the cod mixture into the oil and fry, turning once, until golden brown, 3 to 5 minutes. Work in batches, taking care not to crowd the fritters.

　　

Step 3

Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.

　　

Spanish Shrimp Fritters

Step 4

Substitute 1 pound shrimp, peeled, and ground, for the salt cod.

　　

Indian Shrimp Fritters

Step 5

Substitute 1 pound shrimp, peeled and ground, for the salt cod. Add 1 teaspoon ground cumin and 1 teaspoon ground turmeric to the shrimp, onion, garlic, and pepper mixture. Substitute 2 hot green chiles, stemmed, seeded, and minced, for the parsley.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.