Boulettes de Morue (Salt Cod Fritters)

  • Serves

    serves 4-6


Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon. This recipe first appeared in our April 2014 issue with Adam Leith Gollner's story At the Ends of the Earth.


  • 1 lb. salt cod
  • 2 cups dry white wine
  • 1 cup olive oil
  • 1 tbsp. whole black peppercorns, plus freshly ground to taste
  • 5 sprigs parsley
  • 5 sprigs thyme
  • 2 bay leaves
  • 1 carrot, halved lengthwise
  • 1 large yellow onion (half left whole, half minced)
  • Kosher salt, to taste
  • 2 lb. russet potatoes, scrubbed
  • 2 cloves garlic, minced
  • 14 cup minced chervil
  • 3 tbsp. unsalted butter, softened
  • 1 cup flour
  • Lemon wedges, for serving


Step 1

Place cod in a 2-qt. saucepan and cover with 2″ cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan and repeat process twice more. Transfer cod to a bowl and flake with a fork into large chunks; set aside.

Step 2

Bring wine, 2 tbsp. oil, peppercorns, parsley, thyme, bay leaves, carrot, whole onion half, salt, and 5 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium and add potatoes; cook until tender, 25–30 minutes. Drain, and, using tongs, transfer potatoes to a bowl and chill. Peel and mash potatoes; add to cod.

Step 3

Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Cook minced onion and garlic until golden, 5–7 minutes; add to cod with chervil, butter, salt, and pepper; combine. Form mixture into ten 2-oz. balls; roll in flour and chill 20 minutes.

Step 4

Wipe skillet clean and heat half the remaining oil over medium-high heat. Working in batches, and adding more oil as needed, fry cod balls, turning as needed, until golden, 8–10 minutes. Using a slotted spoon, transfer to paper towels to drain and season with salt and pepper; serve with lemon wedges.

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