A delicious & easy fish dish for a summers day.
For the Aioli
- 500g salt cod
- 500g floury potatoes (such as King Edwards)
- 250ml milk
- 6 spring onions finely chopped
- 2 tbsp chopped fresh parsley
- Juice of ½ lemon
- 2 eggs, beaten
- Plain flour, for dusting
- 100g dried white breadcrumbs
- Olive oil, for shallow frying
- Lemon wedges and salad leaves, to serve
- 2 large garlic cloves, finely chopped
- 2 egg yolks
- 250ml approx olive oil
- Juice of ½ lemon, to taste
- Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry with kitchen paper.
- Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender. Drain. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.
- Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin.
- Mix the mashed potato with the cod. Add the remaining spring onions and the parsley.
- Season with lemon juice and pepper to taste - the mixture may also need a little salt but taste it before adding any. Add one egg to the mixture and beat it until thoroughly combined, then chill until firm.
- Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.
- Meanwhile, make the aioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
- Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.
- Heat about a tablespoon of oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. Turn them over and cook for a further 4 minutes on the other side, until crisp and golden.
- Drain on kitchen paper, then serve with the aioli, lemon wedges and salad leaves.