Inventive small plates made with salt cod.

In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Once boiling, add the flour, baking powder, and black pepper. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Make the Mixture

Remove from heat and let cool slightly. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Finally, fold in the soaked and shredded salt cod until evenly distributed.

Add Eggs

In a large, deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Transfer the churro batter to a piping bag fitted with a star tip. Carefully pipe 4-6 inch long churros into the hot oil, cutting them with scissors.

Pipe the Churros

Fry the churros in batches, turning occasionally, until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

Fry Until Golden

Serve the churros hot, drizzled with chili sauce and sprinkled with chopped parsley.

salt cod churros

Recipe information

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