600 gr. - DESALTED CODFISH
1 - LEMON JUICE
125 gr. - CHOPPED ONION
3 - TABLESPOOON OF CHOPPED PARSLEY
4 - CHOPPED GARLIC CLOVES
CRUSHED - PEPPER TO TASTE
SALT TO TASTE
3 - EGGS
125 gr. - SELF RISING WHEAT FLOUR
100 ml. - OF MILK
0,5 - TEASPOON OF BAKING POWDER
AROUND 500 ml. - COOKING OIL TO FRY
PREPARATION:
BOIL THE CODFISH IN ENOUGH WATER AS YOU SEE,FOR 10 MINUTES
SHRED THE CODFISH,REMOVING THE SKIN AND FISHBONES
MARINATE FOR 30 MINUTES IN LEMON JUICE
IN A BOWL ADD THE EGGS, SHREDED CODFISH...
...CHOPPED PARSLEY
...CHOPPED GARLIC
AND CHOPPED ONION
MIX UP WELL
ADD WHEAT FLOUR AND BAKING POWDER
MIX WELL UNTIL THE LUMPS DISAPPEAR
ADD MILK
MIX
THE MIXTURE SHOULD BE AS YOU SEE
SEASON IT WITH SALT AND CRUSHED PEPPER
MIX
HEAT THE COOKING OIL, AND FRY IT IN SPOONFULL (1 - TABLESPOON EACH PASTRY)
WHEN IT GETS BROWN BOTH SIDES IT´S DONE
-PATANISCAS- CODFISH PASTRY