Cod and Sherry Vinegar Reserve Fritters

Ingredients

• 500 grams of cod
• 150 grams of butter
• 150 grams of flour
• 200 ml. water
• 75 ml. milk
• 75 ml Reserve Sherry Vinegar
• Spoon and a half of food coloring
• Salt
• Pepper
• Five eggs
• Parsley

Preparation

1. Cook the cod for seven minutes and set aside.
2. In a saucepan, we will mix the butter and flour and add the leftover water from the cod, the milk and the vinegar.
3. Add the cod, coloring, salt, pepper, eggs and parsley.
4. Remove from heat and set aside in the refrigerator for an hour.
5. In a frying pan with very hot EVOO, add the cod balls until they are golden and crispy.
6. Drain the remaining extra virgin olive oil, let it cool for a minute and serve.