Cod fritters are the Friday-night favourite of the Newfoundland coast, born from the same thrift that created every other great salt fish dish. A piece of salt cod, a bit of flour and milk, and a hot pan of fat were all it took to make a plate of golden bites that vanished before they had time to cool. They were the treat that turned a soaked piece of fish into something the whole family fought over.
What makes them great is the contrast — a crisp, craggy shell of fried batter hiding a soft, savoury inside with little flakes of cod and onion in every bite. They’re perfect with a squeeze of lemon, a dab of mustard, or the traditional drizzle of molasses, and they’re just as good cold the next day (if any survive). Drop them in the hot fat, drain them on paper towels, and stand back.
