Kitchen Adventures: The Mystery of the Cod Fritters and My Mother’s Cookbook
You know those days when your stomach starts craving something very specific? Well, cod fritters were living rent‑free in my mind. I had a bit of cod left in the freezer and was about to make them “the usual way” when a thought hit me: with so many old cookbooks on my shelf, surely one of them had a different take on the recipe.
Adventures in the Kitchen: The Mystery of the Fritters and My Mother’s Book
So I rescued this absolute relic: “O Mestre Cozinheiro” (9th Edition). This book belonged to my mother and, although I don’t remember seeing her use it, it was always there somewhere in the living room. The one who did use it was my middle sister — especially for baking. And here’s a little family inside joke: the famous giant corn cookie came from this book! (I promise I’ll share that recipe soon.)
The Shelf Relic: ‘The Master Cook’
What I love most about these old cookbooks is their minimalism. Forget endless ingredient lists or step‑by‑step instructions. Back then, recipes were short, photos were rare, and quantities… well, quantities were more of a suggestion than a rule. It’s almost like a test of your kitchen intuition: “add a little of this” and “mix until it looks right.”
But I accepted the challenge! This old‑school recipe is quite different from the modern versions we’re used to. I prepared the batter, fried the fritters until golden, and the result was a direct trip to the past. And of course, I had to serve them with a proper soupy tomato rice, the perfect match. I added some shredded red cabbage on the side for colour and balance. And let me tell you — despite the vague instructions, the flavour was a wonderful surprise.
Do you also have these “relics” on your shelves that trick you with mysterious measurements? Tell me everything! 👇
Cod & Chickpea Fritters (Old School)
Ingredients
Equipment
Method
- Start by cooking the cod. Once ready, shred it carefully and remove any stubborn bones — there’s always one hiding somewhere! Mash the chickpeas with a fork. It doesn’t need to be a purée; small chunks are perfect.
- In a large bowl, combine the cod and chickpeas. Season with black pepper, lemon juice and a drizzle of olive oil.Let the mixture rest for one hour so the flavours can come together.
- After resting, add the beaten egg and breadcrumbs.This combination is what gives these fritters their authentic old‑school texture.
- Heat the olive oil well.Using a spoon, drop generous portions of the batter into the pan. Be mindful of the usual hot‑oil splashes! Flip the fritters once they start to brown and remove them when both sides are golden and irresistible. Repeat until all the batter is used.
- For the full experience, serve with soupy tomato rice (or bean rice, if you prefer). Add some greens or a fresh salad for the perfect balance.
