Salt cod fritters with herby aioli
- November 2018
- Makes about 25
- Hands-on time 30 min, frying time about 15 min, plus 12-24 hours salting
We’ve taken all the comforting crispness of a fishcake and turned them into these tasty bite-size fritters, served with a herby aioli dip.
- 6.6g (1g saturated)
- 5.3g (0.3g sugars)
- 150g rock salt
- 1 rosemary sprig, leaves chopped
- 600g sustainable cod fillet, skin on
- 1 large free-range egg
- 6 tbsp milk
- 2 cooked jacket potatoes (about 400g in total)
- 75g self-raising flour
- 1 tbsp chopped fresh parsley
- Vegetable oil for frying
- 4 tbsp capers, drained
For the sauce
- 150g good quality aïoli (we used Delouis, from Waitrose and Ocado)
- 3 tbsp chopped mixed fresh parsley and tarragon
- Finely grated zest ½ lemon
You’ll also need…
- Ceramic baking dish; digital probe thermometer
- Mix the salt with the rosemary, then scatter half in a ceramic baking dish. Top with the cod, skin-side down, then cover with the remaining rosemary salt. Cover with cling film and chill for 12-24 hours, turning halfway through.
- Remove the fish from the salt, put in a bowl, cover with cold water, then soak for 30 minutes. Drain and repeat with clean water, then rinse and dry the fish with kitchen paper.
- In a large bowl whisk the egg and milk until smooth. Scoop out the fluffy insides from the potatoes, add to the bowl and whisk again until smooth (see tips). Add the flour and parsley and mix until thick, flake in the cod (discarding the skin) and gently fold to combine for a smooth batter. Add a dash more milk if needed. Mix the sauce ingredients together, season and set aside.
- Pour oil into a high-sided saucepan until a third full, then heat to 180°C
on a digital probe thermometer or until a cube of bread turns golden in 30-40 seconds. Pat the capers dry, then fry for 1 minute until they open like flowers and are just crisp. Drain on kitchen paper.
- Heat the oil to 180°C again. Gently spoon heaped tablespoons of batter into the hot oil and fry, in batches, for 2 minutes until golden and crisp. Remove with a slotted spoon, drain on kitchen paper, then serve with aïoli and crispy capers.
Any meaty white fish will work well in this – try it with hake or unsmoked haddock.
Salt cod is dried, salted cod. The salt draws out the moisture so the fish keeps for months out of the fridge. To use, it’s soaked in water to rehydrate. We’ve made our own quick version as the traditional stuff can be hard to find. Look for it in Continental and Caribbean grocers and the world food aisle of supermarkets.
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