Page 68

while they’re still sizzling. Serve warm or at room temperature, with your favorite version of milk mayonnaise. CLÁSSICO SALT COD FRITTERS pastéis de bacalhau To make the original version of these fritters, omit the shrimp, increase the salt cod to 1 pound, and add the whole egg to the mixture (without whipping the white). VARIAÇÃO SALT COD AND SHRIMP FRITTERS WITH SALMON ROE pastéis de bacalhau e camarões recheados com ovas de salmão Tuck ½ teaspoon salmon roe inside each fritter when forming it. SMALL FRY henever you deep-fry in small batches, there are a few things to keep in mind:


It’s best to use a thermometer, so you can maintain consistent heat. Keep the oil’s temperature between 350° and 365°F. To add the food, place it in a slotted metal spoon with a heatproof handle, and lower it slowly into the oil. Always add the food a few pieces at a time, and turn them often. That way you can control the cooking, and the temperature of the oil won’t drop drastically. Always let the oil return to the proper temperature between batches. Use a pan with high sides. It prevents splattering and is

Profile for Puma

The new portuguese table david leite  

The new portuguese table david leite