SALT COD FRITTERS WITH FRESH LEMON

MAKES ABOUT 34 FRITTERS

These fritters can also be served with aïoli. Salt cod can be poached in a tomato and chilli sauce and turned into a delicious sauce for soft polenta, or as a topping for bruschetta. Don’t forget to soak the salt cod first.

250 g (9 oz) salt cod

250 g (9 oz) all-purpose potatoes (such as desiree), quartered

125 ml (4 fl oz/½ cup) milk

80 ml (2½ fl oz/¹/₃ cup) extra virgin olive oil

4 garlic cloves, finely chopped

3 spring onions (scallions), finely chopped

1 egg yolk

freshly ground black pepper

TO CRUMB

150 g (5½ oz/1 cup) plain (all-purpose) flour

2 eggs, organic, if possible, lightly whisked with 1 tablespoon water

120 g (4¼ oz/2 cups) Japanese breadcrumbs (panko)

1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying

2 lemons, cut into wedges

Place the salt cod in a bowl and cover with cold water. Cover the bowl with plastic wrap, place in the fridge and soak for 24 hours, changing the water several times. Drain the fish and dry well, then remove the skin and bones and discard. Place the flesh in a large saucepan, cover with water, bring to the boil and gently simmer, covered, for about 20 minutes. Drain and set aside.

Steam the potatoes until just cooked.

Combine the milk and 1 tablespoon of the olive oil in a small saucepan and heat until warm.

In a heavy-based saucepan, heat the remaining olive oil over low heat. Add the garlic and spring onion and fry for 1–2 minutes, then add the salt cod and stir well with a wooden spoon to break up the flesh.

Put the potatoes through a mouli grater or ricer and add to the pan, beating well to make a paste. Gradually beat in the warm milk and oil mixture, then add the egg yolk and pepper to taste. Remove from the heat, cool and chill. Check the seasoning and adjust if necessary.

Roll level tablespoons of the mixture into balls. In small batches, dust with the flour, coat with the egg mixture, then coat with the panko crumbs and shake away any excess.

Add the vegetable oil to a deep pot and heat the oil to 180°C (350°F) (a cube of bread dropped in the oil will turn golden brown in 15 seconds when it reaches this temperature). Deep-fry the salt cod fritters for about 1 minute or until golden and crisp. Drain on paper towel.

Drizzle with a squeeze of lemon and serve immediately.