Salt hake fritters with orange alioli
- May 2016
- Makes 18 fritters
- Hands-on time 1 hour 20 min, oven time 1 hour 15 min, plus 24 hour salting and chilling
Ben Tish’s light fritters work well on their own as a starter or as a tapas dish at a Spanish-themed dinner.
- 12.4g (2.3g saturated)
- 7.3g (0.9g sugars)
We used hake but cod is just as good (use the same quantities). You can buy salt cod if you like. This is drier than the homemade stuff so you’ll need about 350g. It will need overnight soaking, with several changes of water – follow the pack instructions.
It’s important to leave the fritter mixture for 2 hours in the fridge to firm up before shaping (step 7) – it’ll be much easier to work with.
Don’t smooth the fritters too much when shaping. They’ll look more natural and any rough edges will crisp up better.
Chilling the shaped fritters helps them keep their shape when they’re frying in the oil.
Salting the fish for 24 hours extracts moisture from it, giving a firmer texture.
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