Name: Salt Cod Fritters with Allioli
Yield: Serves six
Cuisine: Spanish
Ingredients: salt and ground black pepper; 2 egg yolks; 6 spring onions (scallions), finely chopped; 30 ml/2 tbsp extra virgin olive oil; 300 ml/½ pint/1¼ cups milk; lemon wedges and salad leaves, to serve; 30 ml/2 tbsp chopped fresh parsley; juice of ½ lemon; 2 eggs, beaten; plain (all-purpose) flour, for dusting; juice of ½ lemon, to taste; olive oil, for shallow frying; 90 g/3½ oz/1¼ cups dried white breadcrumbs; 450 g/1lb salt cod; 2 large garlic cloves, finely chopped; 300 ml/½ pint/1¼ cups olive oil; 500 g/1¼ lb floury potatoes

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Bacalao - salt cod - is one of the great Spanish delights, adding flavour to bland ingredients such as potatoes. If you are unfamiliar with it, then this is a delightful way to try it out. Bitesize fish cakes, dipped into rich, creamy, garlicky allioli, are irresistible as a tapas dish or appetizer.

Ingredients

450 g/1lb salt cod
500 g/1¼

Method

Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry with kitchen paper.
Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender