These soft and fluffy salted codfish fritters are fried until golden brown and dipped into a tangy remoulade sauce for a delicious snack inspired by Captain Hook from Peter Pan!
Neverland Inspired Recipe Series
Embark on a culinary journey to Neverland with our enchanting recipe series inspired by Peter Pan! Indulge in a feast fit for grown-ups or a whimsical Disney themed dinner party, as we bring to life the delectable descriptions from JM Barrie’s book and the magical imagery from the beloved Disney movie. Join us for a taste of adventure and nostalgia in every bite.
Captain Hook’s Codfish
The Darling siblings experience many fantastical adventures in Neverland, most of which revolve around thwarting the devious plots of one Captain JAS Hook. After the pretty Tiger Lily is kidnapped by pirates and set upon Marooner’s Rock to drown, Peter Pan devises a plan to save her. Tricking the pirates into believing his orders are from Hook, Peter manages to free Tiger Lily and save her from the rising tide. When Hook discovers this deception, he is further humiliated when Peter calls him a codfish and Hook loses the respect of his men.
Hook tried a more ingratiating manner. “If you are Hook,” he said almost humbly, “come tell me, who am I?”
“A codfish,” replied the voice, “only a codfish.”
“A codfish!” Hook echoed blankly, and it was then, but not till then, that his proud spirit broke. He saw his men draw back from him.
Peter Pan by JM Barrie
Traditionally preserved salted codfish is the inspiration for this delectable dish. The salted cod is gently rehydrated and flaked into a light fritter batter. Fried until golden brown, these soft and fluffy fritters are dipped into a tangy remoulade sauce for a delicious snack. Captain Hook himself couldn’t resist these delectable codfish fritters.
Ingredients
Salted cod: It is necessary to rehydrate and desalinate the cod before eating. This is a 24 hour process that involves soaking the cod and changing the water several times. The cod is then simmered until tender before using in this recipe.
Cornichons: Sometimes called gherkins, cornichons are very small pickles similar in taste to dill pickles. I prefer using finely diced cornichons in this remoulade sauce; however, you can easily substitute with dill pickles or even green relish if necessary.
Capers: Capers add a briny tang to the rich remoulade sauce.
How to Make Salted Codfish Fritters
Prep the salted cod
You will need to start the cod 24 hours before you want to make the fritters. Begin by rinsing any excess salt off the cod. Place the cod in a bowl and cover with water. Allow to soak for 24 hours in the fridge before using. Be sure to change the water at least 3 to 4 times.
After soaking, drain the cod and transfer to a saucepan. Cover with water and place over medium high heat. Bring the water to a simmer before lowering the heat. Simmer the cod for 10 minutes until it is fully rehydrated and flaky. Drain the cod and allow to cool briefly.
While the cod is still warm, remove any remaining skin or bones. Flake the fish into a mixing bowl and set aside. The salted cod is now ready to be used.
Make the fritter batter
Finely chop the green onions. Juice and zest the lemon. Add the flour, baking powder, salt, cayenne pepper, green onions, and lemon juice and zest to the flaked cod. Stir together.
In a separate bowl, whisk together the milk and eggs. Add to the cod mixture and stir together to make a thick fritter batter. Adjust the batter if needed. If the batter is too thin to hold its shape on a spoon, add a bit more flour.
Fry the salt cod fritters
Heat 2 inches of vegetable or canola oil in a deep pot or skillet over medium high heat. Make sure to use enough oil so that the fritters float and don’t sit on the bottom of the pot. Line a baking sheet with a rack or paper towels and set aside.
When the oil reaches about 335°F it is ready to fry. Use a tablespoon to drop the fritter batter into the hot oil. Cook about 5 to 6 at a time. Fry the fritters slowly for 5 to 7 minutes until well browned. If you fry them too quickly then the outside might brown before the inside has fully cooked.
Use a slotted spoon to occasionally turn the fritters until both sides are well browned. When done, lift from the hot oil with a slotted spoon and transfer to the prepared baking sheet. Repeat with the remaining fritter batter. If desired, you can keep the fritters warm in a low oven until they are all cooked.
Make the remoulade sauce
Drain and finely chop the cornichons and capers. In a small bowl, combine the mayonnaise, grainy mustard, lemon juice, chopped cornichons and capers, salt, and cayenne pepper. Whisk together and refrigerate until serving.
Serve Captain Hook’s Salted Codfish Fritters
Arrange the warm fish fritters on a serving platter. Serve with the remoulade sauce for dipping and enjoy!
More Recipes from Neverland
- Second Star to the Right Cocktail
- Mermaid Scallops with Seaweed Butter
- The Lost Boys’ Baked Yams with Coconut Butter and Spicy Macadamia
Captain Hook's Salted Codfish Fritters
Ingredients
- 1 lb salted cod
- 3 green onions
- 1 lemon
- 2 cups flour
- 2 tbsp baking powder
- 1 tsp kosher salt
- ¼ tsp cayenne or to taste
- 1 cup milk
- 3 eggs
- 6-8 cups vegetable oil or as needed
Remoulade Sauce
- ¼ cup cornichons finely diced
- 2 tbsp capers drained
- 1 ½ cups mayonnaise
- 1 tbsp grainy mustard
- 1 tbsp lemon juice
- ¼ tsp kosher salt
- ⅛ tsp cayenne or to taste
Instructions
- Begin preparing the cod 24 hours before you want to make the fritters. Rinse any excess salt from the cod. Place the cod in a bowl and cover with water. Allow to soak for 24 hours in the fridge before using. Be sure to change the water at least 3 to 4 times.
- After soaking, drain the cod and transfer to a saucepan. Cover with fresh water and place over medium high heat. Bring the water to a simmer before lowering the heat. Simmer the cod for 10 minutes until it is fully rehydrated and flaky. Drain the cod and allow to cool briefly.
- While the cod is still warm, remove any remaining skin or bones. Flake the fish into a mixing bowl and set aside. The salted cod is now ready to be used.
- Finely chop the green onions. Juice and zest the lemon. To the flaked cod, add the flour, baking powder, salt, cayenne pepper, green onions, and lemon juice and zest. Stir together.
- In a separate bowl, whisk together the milk and eggs. Add to the cod mixture and stir together to make a thick fritter batter. Adjust the batter if needed. If the batter is too thin to hold its shape on a spoon, add a bit more flour.
- Heat two inches of vegetable or canola oil in a deep pot or skillet over medium high heat. Make sure to use enough oil so that the fritters float and don’t sit on the bottom of the pot. Line a baking sheet with a rack or paper towels and set aside.
- When the oil reaches about 335°F it is ready to fry. Use a tablespoon to drop the fritter batter into the hot oil. Cook about 5 to 6 at a time. Fry the fritters slowly for 5 to 7 minutes until well browned. If you fry them too quickly then the outside might brown before the inside has fully cooked.
- Use a slotted spoon to occasionally turn the fritters until both sides are well browned. When done, lift from the hot oil with a slotted spoon and transfer to the prepared baking sheet. Repeat with the remaining fritter batter. If desired, you can keep the fritters warm in a low oven until they are all cooked.
Remoulade Sauce
- Drain and finely chop the cornichons and capers. In a small bowl, combine the mayonnaise, grainy mustard, lemon juice, chopped cornichons and capers, salt, and cayenne pepper. Whisk together and refrigerate until serving.
- Arrange the warm fritters on a serving platter. Serve with the remoulade sauce for dipping and enjoy!