Poach the codfish loin in boiling water for 5 minutes. Let it cool for a few minutes. Remove the skin and bones, then roughly shred it, set aside.
In the meantime, add the vegetable oil in a large pan that’s suitable for deep frying, then place it over low to medium heat. Allow it to heat slowly while you prepare the batter.
In a bowl, add the diced onion, minced garlic, flour, olive oil, egg, paprika, lemon juice and zest, salt, black pepper, fresh parsley, and the milk. Stir well to create your batter.
Add in the codfish, mix well to coat it. The batter should have a porridge like consistency, if it’s too runny, add a little more flour. If it’s too dry, add a splash of milk.
Check your oil, the ideal temperature is 190 °C. If you don’t have a thermometer, you can stick a wooden spoon handle tip into the hot oil. If lots of gentle bubbles form around it, the oil is good to go.
Use a spoon to drop blobs of the batter into the hot oil to create your pataniscas. Try not to overcrowd the pan so the oil temperature remains stable.
Once they gain some colour, flip them, continue to fry until golden brown.
Remove from the pan with a slotted spoon and drain on absorbent paper.
Repeat the process until the batter is finished. Enjoy them with a squeeze of lemon!
Directions
Poach the codfish loin in boiling water for 5 minutes. Let it cool for a few minutes. Remove the skin and bones, then roughly shred it, set aside.
In the meantime, add the vegetable oil in a large pan that’s suitable for deep frying, then place it over low to medium heat. Allow it to heat slowly while you prepare the batter.
In a bowl, add the diced onion, minced garlic, flour, olive oil, egg, paprika, lemon juice and zest, salt, black pepper, fresh parsley, and the milk. Stir well to create your batter.
Add in the codfish, mix well to coat it. The batter should have a porridge like consistency, if it’s too runny, add a little more flour. If it’s too dry, add a splash of milk.
Check your oil, the ideal temperature is 190 °C. If you don’t have a thermometer, you can stick a wooden spoon handle tip into the hot oil. If lots of gentle bubbles form around it, the oil is good to go.
Use a spoon to drop blobs of the batter into the hot oil to create your pataniscas. Try not to overcrowd the pan so the oil temperature remains stable.
Once they gain some colour, flip them, continue to fry until golden brown.
Remove from the pan with a slotted spoon and drain on absorbent paper.
Repeat the process until the batter is finished. Enjoy them with a squeeze of lemon!
