500g of dry salted cod (Baccala)
2 cups milk
½ bunch thyme
1 large potato, skin on, steamed
Zest of 1 lemon
½ bunch parsley, finely chopped
1 bunch chives, finely chopped
1 garlic clove, minced
1 egg, lightly beaten
1-2 cups breadcrumbs
Salt and pepper
1 cup of vegetable oil, for frying
½ cup mayonnaise
1 tbsp dill, finely chopped
Zest of ½ lemon
Soak the cod in cold water for a day, changing the water 3-4 times (approx. every 8 hours).
Drain the cod, rinse well, and cut into large pieces. Put it in a large pot with the milk and thyme. Simmer gently over medium-low heat for 20-25 minutes, until the cod is tender. Remove the cos using a sieve or slotted spoon and scrape off the skin and remove any bones.
Place the cooked cod into a bowl and add crumble in the steamed potato. Add the lemon zest, parsley, chives, garlic and egg. Mix together gently with your hands, then season well with salt and pepper and rain in the breadcrumbs gradually, mixing continuously, until combined. Add more breadcrumbs if needed to bind.
Once you have a doughy consistency, heat the vegetable oil to 180°C in a pot and carefully lower in tablespoonfuls of the mixture one by one. Fry until golden all over then drain on paper towel and sprinkle over some salt. Repeat with the remaining mixture.
Combine the mayonnaise, dill and lemon zest in a small bowl and serve alongside the fritters.