serves
4-6
prep
20 minutes
cook
30 minutes
difficulty
Mid
serves
4-6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1 lb (454 g) salt cod
- ½ lb (227 g) fluffy potatoes
- 2 thyme sprigs
- 3 garlic cloves, minced
- 2 French shallots, minced
- 2 eggs
- ¼ cup (60 g) plain flour
- 2 tbsp chopped chives
- salt and black pepper
- oil, for frying
Lemon and caper mayonnaise
- 1 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- salt and pepper
Pineapple salsa
- 1 ripe pineapple
- 1 lime, rind finely grated, juiced
- 1 tsp finely grated ginger
- 1 red birdseye chilli, cut into thin rings
- 2 spring onions (scallions), thinly sliced
- small handful mint leaves, roughly torn
- sea salt and freshly ground black pepper
Soaking time 24 hours
Instructions
To make the mayonnaise, combine all ingredients in a bowl.
To make the salsa, peel the pineapple and then cut into quarters and remove the core. Finely dice the flesh and place in a bowl. Add the lime rind and juice with the ginger, chilli, spring onions and mint. Season with salt and pepper. Set aside at room temperature to allow the flavours to combine before serving.
To make the fritters, cover the salt cod in cold water. Soak for 24 hours, changing the water several times.
Drain salt cod, pushing down on it to remove excess water. Flake the fish with a fork. In a medium saucepan, boil potatoes with thyme and garlic until tender. Peel and mash with a ricer. Mix potatoes with salt cod and shallots, mashing finely with a fork. Lightly whisk eggs and stir into fish mixture. Stir in flour, chives, salt and pepper, and mix lightly.
In a deep fryer or a deep saucepan, heat at least 2.5 cm of oil to 170°C. Drop spoonfuls of fritter mixture into the hot oil and fry until golden. Drain on paper towels and serve immediately with mayonnaise and salsa.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
