Salt Cod Fritters

Ingredients

• 400 g salt cod
• 400 g floury potatoes
• 1 small onion, very finely chopped
• 2 garlic cloves, crushed
• a big handful of parsley, chopped
• 2 eggs, separated
• 1 tbsp olive oil
• vegetable oil, for frying
• 1 lemon, in wedges

Method

1. Soak for a full day

   Soak the salt cod in cold water for 24 hours, changing the water three or four times. This is not optional and it cannot be rushed — under-soaked salt cod is genuinely inedible. Taste a corner at the end; it should be pleasantly seasoned, not salty.

   24 h

2. Poach and flake

   Simmer the drained cod gently for 10 minutes, then flake it, checking carefully for bones and skin. Meanwhile boil the potatoes and mash them dry.

   10 min

3. Cook the onion first

   Soften the onion and garlic in the olive oil and let them cool before mixing with the cod, potato and parsley. Raw onion stays crunchy and pushes the fritters apart in the oil.

4. Yolks in, whites folded

   Beat the yolks through the mixture, then whisk the whites to soft peaks and fold them in. The whites are what make these light rather than dense potato lumps — fold gently and use them straight away.

5. Shape with two spoons

   Shape quenelles between two dessert spoons and slide them into oil at 175°C. Fry until deep gold and puffed, about 4 minutes, turning once.

   4 min

6. Drain and serve

   Drain on a rack and serve hot with lemon. They deflate slightly as they cool, so fry in batches and eat as you go.