Salt Cod Fritters with Allioli

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

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

Europe
Spain
Starter
Fish course
Pescatarian
Mediterranean

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

Ingredients

Method

Photos