Paul Ainsworth transforms the flavours of bubble and squeak into these elegant cod fritters which make perfect appetizers or snacks. Traditionally made in Italy with salt cod, or baccala, this version is easy to make at home.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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Preheat the oven to 180°C/gas mark 4 and prepare the oil for deep frying the fritters by heating it to 180°C
oil, neutral, for deep frying
Brush melted butter on the cod and place the fish on a baking tray. Bake in the oven for 10-12 minutes until flaky and cooked through, then remove from the oven and leave to cool
25g of butter, melted
500g of cod, skinned and boned
Add the olive oil to a pan and heat on a medium heat. Add 50g of the butter and, once the butter has melted, add the finely chopped carrots, onion, swede and cabbage and a pinch of salt to the pan. Cook until all the vegetables have softened
30ml of olive oil, plus extra to serve
50g of butter
2 carrots, finely chopped
1 onion, finely chopped
1/2 swede, finely chopped
1 cabbage, finely chopped
50g of butter
Meanwhile, cook the potatoes in boiling water until soft. Drain the potatoes, then add the remaining butter and the milk. Blitz in a food processor to make a purée
2 large potatoes, chopped into cubes
100ml of milk
100g of butter
Flake the cod into the potato and combine with the cooked vegetables, adding the lemon juice and zest to taste. Sprinkle the chopped parsley and chervil over the purée mix , season, and leave to cool
1 lemon, juice and zest
1 handful of chopped parsley
1 handful of chopped chervil
Roll the mixture into small balls, with wet hands. For each ball, dip in egg white, then into the panko breadcrumbs
2 egg whites
panko breadcrumbs, 1 packet
Deep fry in batches for a couple of minutes until golden and crispy, then remove and leave to drain on kitchen paper
Drizzle over some olive oil and season with a pinch of rock salt. Serve immediately with mayonnaise and lemon wedges
1 lemon, cut into wedges
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