Bacalhau fritters

Method

• step 1

  Wash the salt cod well to remove the salt, then soak in a large bowl of cold water for 18-24 hrs, changing the water every few hours.

• step 2

  Put the cod in a large pan and cover with freshly boiled water from the kettle. Bring to the boil, then reduce the heat to low and simmer for 4 mins. Carefully remove the fish (keeping the water), remove the skin and any bones, then flake into a large mixing bowl, keeping it quite chunky.

• step 3

  Add the potatoes to the same pan of salty water and boil for 12-14 mins or until tender. Drain, then mash the potatoes and leave in the pan to steam-dry.

• step 4

  Melt the butter in a pan with the saffron, then remove from the heat and leave to infuse for 5 mins.

• step 5

  Mix the mashed potatoes into the flaked cod, then add the saffron butter, garlic, lemon zest and juice, chives and parsley, and season well with salt and pepper. Mix thoroughly so everything is well combined. Next add the flour, baking powder and egg, again mixing well – if it’s very wet, add another tablespoon flour. Chill for 1 hr.

• step 6

  Heat 4-5cm depth of oil in a deep frying pan to 180C. Use two tablespoons to create quenelles of the fritter mixture, then fry three or four at a time (don’t overcrowd the pan) for 5 mins until golden brown on the outside and piping hot in the middle. Drain on kitchen paper and eat hot with a squeeze of lemon juice or splash of sherry vinegar and garlic mayonnaise.