Name: Hilda's Salt Cod Fritters with Parsley Sauce
Ingredients: === FRITTERS ===; 1 c Salt cod; Milk; as required; Vegetable oil; for deep-frying; 1 lg Baked potato; 1 Egg; 1 tb Chopped parsley; 2 tb Minced onion; 1/2 tb Minced garlic; 1/2 tb Baking powder; 1 c Flour; maybe less; 1/2 tb Salt; 1/4 tb Freshly-ground white pepper; === PARSLEY SAUCE ===; 1 tb Minced shallots; 1 tb Minced garlic; 3/4 c Finely-chopped parsley; 1 tb Capers; chopped, with juice; Olive oil; Salt; to taste; Freshly-ground black pepper; to taste

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs		Essnce06	15	servings

INGREDIENTS

		=== FRITTERS ===
1	c	Salt cod
		Milk; as required
		Vegetable oil; for deep-frying
1	lg	Baked potato
1		Egg
1	tb	Chopped parsley
2	tb	Minced onion
1/2	tb	Minced garlic
1/2	tb	Baking powder
1	c	Flour; maybe less
1/2	tb	Salt
1/4	tb	Freshly-ground white pepper
		=== PARSLEY SAUCE ===
1	tb	Minced shallots
1	tb	Minced garlic
3/4	c	Finely-chopped parsley
1	tb	Capers; chopped, with juice
		Olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Make fritters: Three days ahead, cover salt cod with milk and soak,
refrigerated, changing milk several times. Rinse cod under cold running
water and flake. Slowly heat oil in a deep-fryer to 360 degrees while you
prepare batter. Scrape out insides of baked potato into a mixing bowl and
add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and
season with salt and pepper. Add enough flour to stiffen batter; it should
be able to drop from spoon into hot grease. Test a few times before making
many fritters at a time. Drop batter by spoonfuls into deep-fryer. With a
long handled utensil, move them around as they fry. Drain on paper towels
and serve with parsley sauce. Make parsley sauce: In a small bowl combine
all ingredients, taste and adjust seasonings. This recipe yields about 15
fritters.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-088 broadcast 12-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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