| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 570 | 28g | 6g | 48g |
| sugars | fibre | protein | salt |
| 3g | 2g | 37g | 1.3g |
Why I Love Polish Cod Fritters with Horseradish Sauce
A Twist on Traditions
While my heart is strongly rooted in the Pacific Northwest and Japan, my culinary wanderlust often takes me on expeditions to explore the flavors of the world. One such excursion led me to the richness of Polish cuisine, specifically to a dish I have come to adore – Cod Fritters with Horseradish Sauce. This delectable delight is a beautiful fusion of heartwarming comfort food and the airy elegance of seafood.
From Poland to Your Plate
Borne out of the culinary traditions of Poland, Cod Fritters with Horseradish Sauce is nothing short of a well-rounded meal. I am reminded of my early years: the bustle of fish markets in Seattle, the robust flavors we can cultivate from the sea, and, of course, my grandmother’s patient instructions on how to elevate every ingredient. This Polish dish is akin to some components of my childhood favorites, such as panko-crusted cod or lightly-fried tempura, yet it stands unique in its flavor palette.
The fritters bear a subtle, crisp exterior that yields to tender, flaky cod, subtly seasoned to perfection. Each bite is a sensory pleasure further heightened by the accompanying horseradish sauce – a tangy, creamy counterpart that performs a delightful dance of textures and flavors on the palate.
Why Cod Fritters, Why Now?
Cod Fritters with Horseradish Sauce serves as a reminder of the transformative power of cooking, where simple ingredients – cod, flour, eggs, milk, breadcrumbs – culminate into a dish so comforting, so pleasing, that it transcends cultural boundaries. It’s a testament that quality ingredients and heartfelt cooking can yield a dish, reminiscent of traditional Japanese tempura in its textural appeal, yet carries an entirely different, delightful flavor profile.
I can see this dish served alongside traditional sushi rolls or as a finger food at a cocktail party. However you choose to serve it, Cod Fritters with Horseradish Sauce is a flavorful expedition to Poland, an unexplored culinary destination, ready to be enjoyed.
There’s an inherent beauty in finding common ground between cultures, and I believe this dish is a fitting culmination of my journeys. Cod Fritters with Horseradish Sauce, a deviation from my usual repertoire, shares the same ethos as my often sushi rolls and seafood dishes: fresh ingredients, and a respect for the cultural heritage they carry, can create an exquisite culinary experience.
What You’ll Need
- 1 1/2 pounds of cod fillets
- 1 cup of flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 large eggs
- 1/2 cup of milk
- 2 tablespoons of vegetable oil
- 1 cup of breadcrumbs
- Oil for frying
For the Horseradish Sauce:
- 1/2 cup of mayonnaise
- 2 tablespoons of horseradish
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Method
Step One
Start by cleaning the cod fillets and patting them dry. Cut the cod into bite-sized pieces.
Step Two
In a bowl, mix the flour, baking powder, salt, and black pepper together. In another bowl, beat the eggs and milk together, then stir in the vegetable oil. Gradually add the flour mixture into the egg mixture, stirring until you have a smooth and somewhat thick batter.
Step Three
Put the breadcrumbs in a separate bowl. Dip each piece of cod into the batter, allowing the excess to drip off, then roll in the breadcrumbs until well coated.
Step Four
Heat the frying oil in a deep fryer or large saucepan to 375 degrees F. Fry the cod pieces in batches until golden brown and crispy, about 5 minutes. Use a slotted spoon to remove the cod from the oil, and drain on paper towels.
Step Five
While the cod is frying, make the horseradish sauce. In a bowl, mix the mayonnaise, horseradish, lemon juice, salt, and black pepper together until you have a smooth sauce.
Step Six
Once all cod is fried and drained, serve it hot with the horseradish sauce on the side for dipping.
