Salt cod fritters
- 400g/14oz salt cod
- 400ml/14fl oz milk
- 350g/12oz floury potatoes
- 1 tsp olive oil
- 1 small onion, roughly chopped
- 2 garlic cloves, roughly chopped
- small handful flatleaf parsley, chopped
- small handful coriander, chopped
- 8 turns black peppermill
- 1 free-range egg, beaten
- 600ml/20fl oz sunflower oil
- 2 lemons, cut into wedges, to serve
- olives, to serve
Soak the salt cod in cold water for 24 hours, changing the water three or four times.
Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender.
Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy.
Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste.
Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture.
Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives.
You can prepare the fritters in advance and reheat in the oven at 160C/140C Fan/Gas 3 for 10 to 12 minutes.