Recipe

Salt cod fritters with preserved lemon aioli

Salt cod is a Mediterranean delicacy and can be bought from speciality stores.

Mar 17, 2008 1:00am
  • 1 hr cooking
  • Makes 30 Item
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Ingredients

Salt cod fritters with preserved lemon aioli
  • 250 gram salt cod, soaked in cold water for 48 hours (change water after 24 hours)
  • 2 cup (500ml) milk
  • 1/2 orange, zest of
  • 1 bay leaf
  • 1 eschalot, sliced
  • 2 clove garlic, 1 crushed
  • 180 gram blue-eye trevalla
  • 750 gram potatoes, boiled and mashed
  • 2 tablespoon flat-leaf parsley, coarsely chopped
  • 1 lemon, zest of
  • 1 tablespoon dijon mustard
  • sea salt and white pepper
  • flour, for dusting
  • 2个鸡蛋,上杉达也tly beaten
  • 1 1/2 cup breadcrumbs
  • vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 1 tablespoon preserved lemon rind, finely chopped

Method

Salt cod fritters with preserved lemon aioli
  • 1
    Cut the soaked salt cod into cubes.
  • 2
    In a medium pan heat milk, orange zest, bay leaf, eshalot and whole garlic clove. Add salt cod and simmer for 15-20 minutes. Add blue-eye and cook for a further 10 minutes until blue-eye is cooked through. Remove from heat and drain.
  • 3
    Finely shred the fish and combine with the potato, crushed garlic, parsley, lemon zest, mustard, salt and white pepper. Roll 1 tablespoon of mixture into a ball then dip into the flour, then egg and then breadcrumbs. Repeat this process until you have used all the mixture.
  • 4
    Heat oil in a wok or large pan and deep fry fritters in batches until golden. Remove from pan and drain on absorbent paper.
  • 5
    To serve, place 1/2 teaspoon of mayonnaise onto each fritter and a small slice of preserved lemon rind.

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