lunch · dairy-free
Salt cod fritters with Scotch bonnet aioli
Fluffy fritters of salt cod and potato lightened with whipped egg white, fried crisp and dunked in a hot, lime-sharp aioli.
- Time
- 60min
- Steps
- 7
Ingredients
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Allergens
Contains egg, wheat and fish.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Drain the soaked cod, simmer in fresh water for 10 minutes, drain and repeat. Cool, then flake, removing skin and bones. Spread on a tray to dry out.
-
2
Boil the potatoes until tender, drain well and mash.
-
3
Mix the cod, potato, scallions, flour and pepper.
-
4
Whip the egg whites to soft peaks and fold in gently.
-
5
Aioli: mix the mayo, Scotch bonnet, garlic, lime juice and most of the zest.
-
6
Heat the oil to 175°C (350°F). Drop in heaped tablespoons of the mix and fry 3-4 minutes until puffed and golden.
-
7
Drain, sprinkle with lime zest and serve hot with the aioli.
