Crispy Small Fry

By corlear

Ingredients

• For the cod powder:
• 101/2 oz salted cod tails (soaked in water to
• remove the salt)
• For the cod crunch:
• 1 egg white
• 4 rice cakes
• cod powder (see previous step)
• To finish:
• 1 cup 0.4º olive oil

Details

Servings 10

Preparation

Step 1

For the cod powder:
1. Scrape the scales off the cod tails. Remove the skin and arrange it on greaseproof paper.
2. Process the cod flesh in a food processor until you get a paste.
3. Place the cod paste between a piece of greaseproof paper and cling film. Roll it out until it is 0.2 or 1/10" thick.
4. Remove the cling film and then heat it quickly in the oven at 275ºF to stop it fermenting.
5. Dry the cod paste and the skin in the oven at 195ºF for between 6 or 8 hours.
6. Once dry, roughly grind them in the food processor. Keep on one side.

For the cod crunch:
1. Brush both sides of the rice cakes with beaten egg white.
2. Coat both sides of the rice cakes with the dry cod powder.
3. Cut into ½" wide strips and leave to dry at room temperature for a minimum of
4 or 5 hours.

Final Steps & Preparation:
1. Quickly fry in piping hot oil (350 -360ºF) until the biscuit puffs up.
2. Remove from the oil and drain on kitchen paper.
3. Pile up on a plate and serve at room temperature.