Cod fritters

Worthy of worship: A batch of fresh cod fritters spiked with lemon and garlic and potato. (Photo by Bill Hogan)

Coarse salt
Olive oil, for frying
Lemon wedges

Boil:
Cover potatoes with lightly salted cold water in a large saucepan. Bring to a boil, reduce to a simmer and cook tender, 30 minutes. Drain and cool.

Simmer:
Cover cod with cold water in a large skillet. Bring just to a simmer; simmer 1 minute. Cover and let stand 2 minutes. Drain and flake.

Grate:
Peel and grate potatoes on the large holes of a box grater. Use a fork to gently mix in flaked cod, 2 tablespoons aioli, parsley, egg and salt to taste. Chill.

Shape:
Roll 1 1/2-inch balls. Flatten 1 side, forming a dome shape.

Fry:
Pour oil to a depth of 1 inch in a large heavy skillet. Heat to 360 degrees. Fry a few at a time, 1 minute per side. Serve warm with lemon and remaining aioli.

Quickie aioli recipe:
Whisk together 1 cup mayonnaise, 2 tablespoons lemon juice, 4 crushed cloves garlic, 3 tablespoons olive oil. Chill.

Provenance:
Adapted from "The New Spanish Table," by Anya von Bremzen

Leah Eskin is a Tribune special contributor. Contact her at leahreskin@aol.com