Salt Cod Fritters with Lemon Aioli
Prep time: 45 minServes: 8
Pairs with
Crisp on the outside, cloud-soft inside — the kind of thing guests eat standing up before you've served the wine. Sparkling handles the fat, but an Albariño matches the maritime edge even better.
Ingredients
- 400g salt cod, soaked in cold water for 24 hours with 3–4 water changes
- 500g floury potatoes, peeled and cubed
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- Small bunch parsley, chopped
- 2 eggs
- 3 tbsp plain flour
- Neutral oil for frying
- Lemon wedges
- Aioli:
- 2 garlic cloves, crushed to a paste with salt
- 2 egg yolks
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 250ml olive oil
- Sea salt
Method
- 11. Drain the salt cod. Poach gently in fresh water 10 minutes. Drain, cool, then flake, discarding any skin and bones.
- 22. Boil potatoes until tender. Drain well and mash roughly — a few lumps are good.
- 33. Warm olive oil in a small pan, sweat garlic 1 minute without browning. Add to potato with cod, parsley, and eggs. Mix well and season. Chill 30 minutes.
- 44. For the aioli: whisk yolks with garlic, mustard, and half the lemon juice. Slowly drizzle in oil while whisking, until thick and glossy. Adjust with remaining lemon and salt.
- 55. Heat neutral oil to 180°C. Shape tablespoons of the cod mixture into rough balls, roll lightly in flour.
- 66. Fry in batches 3–4 minutes until deep gold and crisp. Drain on paper.
- 77. Serve immediately with aioli and lemon wedges.