Cod Corn Fritters w/ garlic white sauce

Didi Dalaba


This recipe is my twist/take on an old family favorite. ***Warning*** the white garlic sauce is ADDICTIVE!!!! You may never want to be without it EVER AGAIN!!!


★★★★★ 3 votes

45 Min
20 Min


  • ·
    *** note: boil 6 medium potatoes
  • ·
    ***white garlic sauce***
  • 2 clove
  • 2 medium
    potatoes boiled (see note)
  • 1-1/2 tsp
  • 3/4 c
    extra virgin olive oil
  • 1-2 Tbsp
    white wine vinegar (or any vinegar you have on hand, not balsamic)
  • 1 Tbsp
    fresh parsley
  • ·
    ***cod corn fritters***
  • 4 medium
    potatoes boiled (see notes)
  • 2
    cod fillet's abot 4-6 oz each steamed then roughly flaked (i used the old fashioned tupperware gold veggie steamer, my ultimate favorite, for 6 minutes total, but you can use what you like)
  • 2
  • 1/4 c
  • 1/4 c
    panko unseasoned bread crumbs
  • 1/4-1/2 c
    yellow golden corn steamed and seasoned w/ 1 tbls of butter
  • 1/4 c
    chopped fresh parsley
  • 2 tsp
    marjoram fresh (or 1/2 tsp. dried)
  • 2 tsp
  • 1 tsp
  • 1/2 c
    finely diced onion
  • 1 tsp
    old bay seasoning
  • ·
    *** dredging flour/materials ***
  • 1-1/2 c
    white flour
  • 1-1/2 c
    seasoned regular bread crumbs
  • 2
  • 1 Tbsp

How to Make Cod Corn Fritters w/ garlic white sauce


  1. Scrub and wash potatoes and put on to boil. While the potatoes are boiling, chop fresh herbs and set aside. Prepare dredging flour ingredients and set aside. Remove packaging from Cod Fillets and place in steamer basket of choice. Microwave (as I did for 6 minutes) or steam for 8-10. Let cool till able till handle and flake w/ a knife and fork (and fingers highly recommended)
  2. Once the potatoes have boiled, rinse with cold water to stop the cooking process. Then let sit for a minute or so. Once almost cooled you can check this my immersing a knife/fork and feeling w/ your fingers to see if their still hot, if their too hot, wait a minute, if you can tolerate the heat, then start working).
  3. First, take the 2 potatoes, dice up and add to the food processor, add the garlic, and pulse, add the salt, the oil and vinegar... pulse till completely pureed, then finally add the fresh parsley. Taste for seasonings. Pour the garlic sauce in a pretty bowl of choice and set in refridgerator to chill.
  4. In a separte bowl, add the now almost cooled potatoes and start mashing (take out your frustration I say), add the rest of the ingredients.
  5. Lastly add the seasoned corn and stir till well incorporated.
  6. Now start rolling the mixture into balls using an ice scream scoop and your lovely fingers! (note, I make all my balls at once, then start heating the oil then start dredging)
  7. Place oil in pan (or use a deep fryer of choice), to about 2". Heat the oil to hot.
  8. While the oil is heating, dredge the cod balls first into the flour, then the egg mixture then the seasoned bread crumbs. Place the cod balls into the hot oil and lower the heat just a smidgen.
  9. Brown on all sides and remove from heat, and lay on paper toweled lined plate. Season w/ salt. Finish the rest of the fritters.
  10. Serve the fritters w/ the white garlic sauce and veggie of choice for entree, or on toothpics w/ a cube of crusty bread for appetizers.
  11. ****Don't forget to double the sauce, this sauce is highly addictive****


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