Salt cod fritters with herby aioli recipe | delicious. magazine
We've taken all the comforting crispness of a fishcake and turned them into these tasty bite-size fritters, served with a herby aioli dip.
Ingredients
- 150g rock salt
- 1 rosemary sprig, leaves chopped
- 600g sustainable cod fillet, skin on
- 1 large free-range egg
- 6 tbsp milk
- 2 cooked jacket potatoes (about 400g in total)
- 75g self-raising flour
- 1 tbsp chopped fresh parsley
- Vegetable oil for frying
- 4 tbsp capers, drained
- For the sauce
- 150g good quality aïoli (we used Delouis, from Waitrose and Ocado)
- 3 tbsp chopped mixed fresh parsley and tarragon
- Finely grated zest ½ lemon
- You’ll also need…
- Ceramic baking dish; digital probe thermometer
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