25 min
Prep time
20 min
Cook time
4
Servings
Medium
Difficulty
45 min
Total time
Ingredients
Instructions
-
1
Peel and finely chop the shallots.
-
2
Wash and roughly chop the parsley.
-
3
Squeeze the lemon to extract the juice.
-
4
Blend the tomatoes, season with salt and pepper, then add the lemon juice, tabasco, and chopped shallots.
-
5
Soak the bread crumbs in the milk.
-
6
Drain and finely chop the peppers.
-
7
Peel the garlic, chop it, and mix it with the chopped parsley.
-
8
In a pan, heat the olive oil, add the parsley mixture and the floured cod fillets.
-
9
Turn them over after 2 minutes of cooking.
-
10
Season and pepper, then off the heat, flake the fish with a fork.
-
11
Add the peppers and bread crumbs.
-
12
Mix well to obtain a homogeneous preparation.
-
13
On a lightly floured surface, roll out the puff pastry and cut rectangles measuring 16 cm by 10 cm.
-
14
Garnish these rectangles with the fish filling and fold them, seal the edges by wetting them with a brush.
-
15
Fry the fritters on both sides in the frying oil.
-
16
Drain them on absorbent paper.
-
17
Serve the fritters accompanied by the tomato coulis.
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