Salt cod fritters

Yield 4

Author Steven Farhall

Prep time

15 Min

Cook time

4 Min

Inactive time

12 Hour

Total time

12 H & 19 M

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Salt Cod Fritters

Light, fluffy, crispy, salty! You can't beat salt cod fritters for the perfect light snack or starter. We take the headache out of rehydrating salt cod and create a 24hr brine to create the same texture and flavour. These fritters are great on their own but traditional served with an aioli.

Ingredients

For the salt cod

• 250g cod fillet
• 25g sea salt
• 25g caster sugar
• 0.5g (pinch) saffron strands
• 50ml sherry

For the fritter mix

• 2 large baking potatoes
• 2 eggs
• 50g flour
• 2 garlic cloves, grated (or 1 tsp of roasted garlic puree for a milder tasting fritter)
• salt and pepper

For the aioli

• 8 cloves garlic
• 3 egg yolks
• 250ml pomace oil or (1/2 olive 1/2 rapeseed oil)
• squeeze lemon juice
• sea salt

Instructions

For the salt cod

1. Remove any skin and bones from the cod fillet and cut into big chunks
2. In a bowl mix up the salt, sugar, sherry and saffron strands to make a paste
3. Add the cod pieces and coat thoroughly
4. Leave in the fridge to cure for at least 4 hours, preferably overnight
5. Remove the cod from the cure and place into a baking tray
6. Drizzle with plenty of olive oil, cover with foil, and bake for 20minutes at 180oC.
7. Once cooked flake the meat into a bowl with a little of the cooking liquid in the pan so its not too dry.

For the fritter mix

1. Bake the potatoes in the oven until soft
2. Cut in half and scoop out the potato and pass through a ricer or lightly mash
3. Combine with the flaked salt cod and grated garlic and mix thoroughly (if you are making these in advance you can chill down this mix now then add the egg and flour just before frying)
4. In a separate bowl add the eggs and flour and mix to make a wet paste
5. Add the potato/cod mixture and mix together. It should have a dropping consistency

To cook the fritters

1. Preheat a deep fat fryer to 180oc. If you dont have a deep fat fryer you can use a pan with 1cm of oil and turn half way through cooking.
2. With a teaspoon scoop out spoonfuls of the mixture and drop them into the oil and cook for 3-4 minutes.
3. Drain onto kitchen paper