Name: Salt cod fritters with preserved lemon aioli
Cook time: 60 min
Total time: 60 min
Ingredients: 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 eggs, lightly beaten; 1 1/2 cup breadcrumbs; vegetable oil, for frying; 1/2 cup mayonnaise; 1 tablespoon preserved lemon rind, finely chopped

Ingredients

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 eggs, lightly beaten

1 1/2 cup breadcrumbs

vegetable oil, for frying

1/2 cup mayonnaise

1 tablespoon preserved lemon rind, finely chopped

Method

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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