From the Foodies
Try a batch of fresh cod fritters spiked with lemon, garlic and potato
Worthy of worship: A batch of fresh cod fritters spiked with lemon and garlic and potato. (Photo by Bill Hogan)
Olive oil, for frying
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.
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.
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.
Roll 1 1/2-inch balls. Flatten 1 side, forming a dome shape.
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.
Adapted from "The New Spanish Table," by Anya von Bremzen
Leah Eskin is a Tribune special contributor. Contact her at firstname.lastname@example.org