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

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