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
- 1⁄4 cup minced chervil
- 3 tbsp. unsalted butter, softened
- 1 cup flour
- Lemon wedges, for serving
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.
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.
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.
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.