Salt cod fritters with herby aioli recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Digital probe thermometer
- Kitchen scale
- Saucepan
- Baking dish
- Stove
- Mixing bowl
- Whisk
- Slotted spoon
- Spoon
- Measuring spoon
- Microplane
- Chef's knife
- Cutting board
- Paper towel
- Plastic wrap
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
- 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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