Ingredients
- For the cod fritters:
- 100 grams of cod
- 50 grams of salted butter
- 50 grams of all-purpose flour
- 1 cup of grape seed oil
- For the alioli sauce:
- 10 garlic cloves
- 50 ml of extra virgin olive oil
- Salt to taste
Preparation
In a covered small pan, cook the cod at medium heat with a couple spoons of water. When fully cooked, set it aside to cool down for few minutes. Shred the cod with your hands until fully reduced to small shreds. Mix with the butter thoroughly until you get a homogeneous paste. Continue mixing while slowly adding the all-purpose flower until the mixture does not stick to your fingers anymore (you might need to add less or more of 50 grams of flour to the mix to reach the desired consistency). Make pebble-sized balls of mixture, shaping and rolling them with your hands.
In a small frying pan, heat the grape seed oil to over medium-high (about 350 degrees Fahrenheit). Deep fry the balls in small batches for about four to five minutes each until golden brown. As you remove the fritters from the oil, lay them over a paper towel to drain and remove the oil excess.
Put the peeled garlic cloves into a mortar and add a touch of salt. With a pestle, crush the garlic cloves energetically until they are fully smashed. Add two or three table spoons of the extra virgin olive oil and continue crushing the garlic for few minutes until you obtain a yellowish paste. Mix the paste with the rest of the olive oil and continue stirring vigorously fore few more minutes until the mixture is completely homogeneous.
Place the cod fritters in a serving dish. Serve with the alioli sauce as garnish.
Additional Information
Servings and Preparation Time. This recipe serves 2 and requires about 30 to 40 minutes to be prepared.