Cod Fritters

Method

1. Bake the potatoes, you can do this in a microwave if you wish. Do not use boiled potatoes as they will have too much moisture. The fluffier your potato the better as it holds together better when you fry the fritters.

2. Scoop out the flesh of the potatoes into a large bowl. You should have 600-650g of cooked potato. You want to use about a 2:1 ratio of potato to fish for this recipe. Mash the potato, but do not add any butter or milk.

3. Bring a pan of water to a boil, reduce the heat to a simmer and add the fish. Poach for twelve minutes.

4. Remove the fish from the pan and when it has cooled a little, remove any bones and flake the fish. I like to keep the fish in small chunks as I find it gives the best flavour.

5. Finely chop the onion and parsley. Add them to the bowl of potato along with the fish. Add a teaspoon of flaky sea salt and a good grind of black pepper.

6. Lightly whisk the eggs, add to the bowl, and combine everything.

7. Heat a litre of sunflower oil to 180c in a saucepan. The temperature is important as if it is cooler your fritters will likely either fall apart as they cook or be soggy and oily rather than crisp and golden.

8. Use two tablespoons to mould small portions of the mixture into an oval shape, a quenelle. As you mould each one, carefully drop it into the oil. I keep going until I have five or six frying.

9. Now, use a slatted spoon to check and see when each fritter is cooked. The first ones you popped in will be ready just a minute or so after you get the last one in.

10. Take them out when they crisp and golden. Drain on a rack or kitchen towel as you move on to the next batch.

11. Check the temperature of the oil before you add those, make sure it is at still 180c as it may have reduced while cooking the previous batch.

12. Serve the cod fritter with a garlic aioli or some mayonnaise with a little lemon juice and some grated garlic added.