Simple Cod and Vegetable Fritter Recipe

Fritelle di Merluzzo (Cod and vegetable fritters)

Starter
easy
4
40 minutes

PT40M

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.

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Ingredients

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Metric

Imperial

Cod

500g of cod, skinned and boned
25g of butter, melted

Fritters

30ml of olive oil, plus extra to serve
150g of butter
2 carrots, finely chopped
1 onion, finely chopped
1/2 swede, finely chopped
1 cabbage, finely chopped
2 large potatoes, chopped into cubes
100ml of milk
Panko breadcrumbs, 1 packet
1 lemon, juice and zest
1 handful of chopped parsley
1 handful of chopped chervil
2 egg whites
oil, neutral, for deep frying
rock salt

To serve

mayonnaise
2 lemons, cut into wedges

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Food processor
Deep fat fryer

Method

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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

rock salt
mayonnaise
1 lemon, cut into wedges

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Paul Ainsworth

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.