Fritelle di Merluzzo (Cod and vegetable fritters)

PT40M

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Ingredients

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Imperial

Cod

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

Fritters

To serve

  • mayonnaise
  • 2 lemons, cut into wedges
1
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
2
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
3
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
4
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
5
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
6
Roll the mixture into small balls, with wet hands. For each ball, dip in egg white, then into the panko breadcrumbs
7
Deep fry in batches for a couple of minutes until golden and crispy, then remove and leave to drain on kitchen paper
8
Drizzle over some olive oil and season with a pinch of rock salt. Serve immediately with mayonnaise and lemon wedges
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