Spanish cod fritters with saffron alioli
Spain on a Fork · ♥ 4.3K likes · 90.1K views · 9 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- cold water
- sea salt
Fill a saucepan a little over halfway with cold water, season generously with sea salt and bring to a boil over high heat.
- 250 g cod fillet
Add the cod fillet, lower to a low medium heat and cook six to seven minutes until just cooked through; a toothpick should slide in easily.
- 60 g all-purpose flour
- 1 whole egg
- 90 ml cold beer
Make a well in the flour in a large bowl, crack in the egg and whisk it, then add the cold beer and mix to a batter with no lumps.
- 1 whole onion
- 2 cloves garlic
Add the finely chopped onion, roughly chopped garlic and chopped parsley.
- 8 g freshly chopped parsley
- 1¼ g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
Season with the smoked paprika, sea salt and black pepper and mix well.
Onion, garlic, parsley and paprika
Finely chop the cooled cod into small chunks, add to the batter and mix to a slightly thick creamy batter; add more liquid if it is too thick.
- 120 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium heat until hot but not smoking.
Add spoonfuls of batter evenly spaced in a single layer and cook in batches a minute and a half to two minutes per side until golden all around.
Transfer to a plate lined with paper towels to absorb excess oil; hold the batches in a preheated oven at its lowest setting.
- 2 cloves garlic
- 0.17 g saffron threads
- sea salt
Pound the garlic, saffron threads and sea salt in a mortar with a pestle to a paste.
Saffron alioli in the mortar
- 120 g mayonnaise
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
Mix in the mayonnaise, lemon juice and olive oil, season with sea salt and black pepper and mix to a creamy sauce.
- sea salt
- freshly cracked black pepper
Plate the alioli in the centre of a serving plate and arrange the fritters around it.
Plating and tasting