Salt Cod Fritters With Allioli

Total Time: 48 hrs 35 mins Preparation Time: 48 hrs Cook Time: 35 mins

Ingredients

• 1 lb salt cod fish
• 1 1/4 lbs floury potatoes
• 1 1/4 cups milk
• 6 spring onions, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1/2 lemon, juice of
• 2 eggs, beaten
• all-purpose flour, for dusting
• 3 1/2 ounces dried breadcrumbs
• olive oil, for shallow frying
• lemon wedge, and
• salad leaves, to serve
• 2 large garlic cloves, finely chopped
• 2 egg yolks
• 1 1/4 cups olive oil
• 1/2 lemon, juice of, to taste

Recipe

• 1 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.
• 2 cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender.
• 3 drain.
• 4 as soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.
• 5 pour the milk into a pan, add half the spring onions and bring to a simmer.
• 6 add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily.
• 7 remove the cod and flake it with a fork into a bowl, discarding bones and skin.
• 8 add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon.
• 9 work in the olive oil, then gradually add the remaining mashed potato.
• 10 beat in the remaining spring onions and the parsley.
• 11 season with lemon juice and pepper to taste - the mixture may also need a little salt but taste it before adding any.
• 12 add one egg to the mixture and beat it until thoroughly combined, then chill until firm.
• 13 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.
• 14 chill until ready to fry.
• 15 meanwhile, make the allioli. place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle.
• 16 using a small whisk or a wooden spoon, gradually work in the egg yolks.
• 17 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 allioli is very thick. season to taste, adding more lemon juice if you wish.
• 18 heat about 3/4 inch oil in a large, heavy frying pan. add the fritters and cook over a medium-high heat for about 4 minutes.
• 19 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 allioli, lemon wedges and salad leaves.