Salt Cod, Artichoke and Celery Root Fritters
- ½ pound center-cut salt cod (the thickest part of the fillet)
- 1 cup unbleached all-purpose flour
- ½ cup cornstarch
- 2 extra-large egg whites
- 1 cup cold beer
- 6 baby artichokes, trimmed and rubbed with lemon juice, or 6 frozen artichoke hearts (frozen artichoke hearts are often already cut in half—if so, use 12 halves), thawed
- Kosher salt
- 2 tablespoons freshly squeezed lemon juice
- 4 cups vegetable oil for deep-frying
- 1 small celery root (about 1 pound), peeled, sliced paper-thin, and cut into fine julienne
- ¼ cup fresh flat-leaf parsley leaves
- Freshly ground black pepper
- 2 lemons, cut crosswise in half, then each half cut into quarters
Instructions:
In this recipe, I’ve paired the cod with artichokes (another traditional combination) and added celery root for crunch and an almost apple-like flavor.
- Drain and rinse the cod, then put it into a medium pot and cover with cold water. Bring to a boil. Reduce the heat and simmer until the fish is cooked through, about 10 minutes. Allow to cool in the liquid.
- After it is cool, drain the cod and pat dry with paper towels, then remove any skin, bones, or cartilage. Break the fish into 1-inch pieces.
- Meanwhile, to make the batter, mix the flour with the cornstarch in a medium bowl. Beat the egg whites with the beer in a separate bowl, then stir this into the dry ingredients until just mixed. If you overheat the batter, the fritter coating will be tough. Cover and refrigerate for 20 minutes (it can rest, chilled, up to 2 hours).
- If using fresh artichokes, put them in a nonreactive pot large enough to hold them in a single layer. Add cold water to cover by 1 inch. Season with salt, and place a small plate over the artichokes to keep them submerged. Bring to a boil, then reduce the heat and simmer until the artichokes are tender, about 20 minutes. Drain, cut lengthwise into quarters, and toss with the lemon juice. If using frozen artichoke hearts, cut lengthwise into quarters and toss with the lemon juice.
- Preheat the oven to 200°F. Line a sheet pan with paper towels and put it in the oven.
- Heat the oil in a deep pot to 350°F. Use a deep-fry thermometer to check the temperature.
- Toss the salt cod with the artichokes, celery root, and parsley leaves; season with salt and pepper, and stir everything into the batter. Scoop out a couple of tablespoons of batter in a single dollop and carefully lower it into the oil. Add 2 more dollops of the mixture to the oil. The fritters will bob to the surface. Don’t worry if the mixture spreads out a little bit, but try to keep the fritters separate. When they are golden brown on one side, 1 to 3 minutes, depending on how thick they are, flip the fritters and cook on the second side, another 1 to 3 minutes. As they finish cooking, transfer them to the sheet pan in the oven. Repeat until all the mixture is used. Transfer to a warm platter, sprinkle with salt, garnish with the lemon wedges, and serve.