Ingredients

• 400g/14oz salt cod
• 400ml/14fl oz milk
• 350g/12oz floury potatoes
• 1 tsp olive oil
• 1 small onion
• roughly chopped
• 2 garlic cloves
• roughly chopped
• small handful flatleaf parsley
• chopped
• small handful coriander
• chopped
• 8 turns black peppermill
• 1 free-range egg
• beaten
• 600ml/20fl oz sunflower oil
• 2 lemons
• cut into wedges
• to serve
• olives
• to serve

Directions

• Soak the salt cod in cold water for 24 hours
• changing the water three or four times.
• Rinse the salt cod
• put it in a saucepan
• cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes
• or until tender.
• Meanwhile
• boil the potatoes for 15–20 minutes
• or until tender. Drain and cool a little before slipping off the skins
• then mash until fluffy.
• Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil
• onion and garlic and pulse to a paste.
• Put the paste in a large bowl and mix with the mashed potato
• herbs
• pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside
• you can do this with your hands or using two dessertspoons to quenelle the mixture.
• Heat the sunflower oil in a large
• heavy pan to 165C
• using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
• Fry the fritters in small batches for 2–3 minutes
• until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives.