lunch · dairy-free
Cod and scallion fritters
Flaked cod folded into a thyme and scallion batter and pan-fried into golden, crisp-edged fritters, with lime to squeeze over.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Bring a small pan of water to a gentle simmer. Add the cod and cook for about 5–8 minutes, until it reaches 63°C (145°F) and flakes easily. Drain well and flake with a fork.
-
2
Slice the scallions. Mix the flour, baking powder, thyme and salt, then stir in 100 ml cold water to make a thick batter.
-
3
Fold the flaked cod and scallions into the batter.
-
4
Heat the oil in a wide skillet over medium heat. Drop in heaped spoonfuls, flatten them slightly and fry in batches for about 3 minutes per side, until golden and cooked through.
-
5
Drain on a rack and serve hot with lime wedges.
