Fish Fritters

The salt cod can be boiled, drained, and picked up to 1 day ahead; store covered in the refrigerator. The batter can be mixed (without the fish) up to 2 hours ahead and held at room temperature, but fold in the fish and fry just before serving for best texture.

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack for 8-10 minutes to restore crispness. Fritters can also be frozen for up to 1 month; reheat from frozen at 350°F for 15-20 minutes.