Spiced Cod Fritters with Harissa Honey

Spiced Cod Fritters with Harissa Honey
Overview

Makes about 24 pieces

Ingredients:

500g cod or other firm white fish, preferably skinless and boneless

500g left-over mashed potato, chilled (can be made from about 3 medium sized potatoes)

4 garlic cloves, crushed

1 red onion, finely chopped

A few washed and chopped coriander leaves or flat-leaf parsley, plus a little for garnish

2 green chillies, finely chopped or 1/4 tsp chilli powder

1 lemon, zested and the wedges to serve

1 tsp ground turmeric

4 heaped tbsp plain flour

1 tsp baking powder

A pinch of sea salt

1/4 tsp freshly ground black pepper

Sunflower or olive oil, for frying

For dipping:

2 tbsp harissa or rose harissa paste

2 tbsp runny honey

Method:

Heat the oven to 220C/fan 200C/gas 7. Roast the cod on a non-stick baking tray for about 10-12 minutes, depending on the thickness of the fillet, and once cooked remove from the oven. Discard the skin and any bones, and mash the fish in a bowl with a fork, as fine as possible, then allow to cool.
Mix all the remaining ingredients, except the oil, with the fish in a large mixing bowl, with the salt and pepper, and then cover the bowl with clingfilm and put in the fridge if you have time, to solidify the mixture.

Heat 1cm of oil in a large frying pan over a medium-high heat and allow it to get hot, but not smoking. Take a heaped dessertspoonful of the mixture at a time and drop it into the oil. Don’t worry about uneven shapes. Fry the fritters for about 2-3 minutes, turning them over and frying them for about a minute on the reverse side, then remove using a slotted spoon and drain on to a kitchen paper-lined plate. Repeat until all the fritters are done.

Mix the sauce ingredients together with a little cold water, to slacken the mixture to a dipping-sauce consistency. Check the flavour and consistency and serve alongside the fritters, with the lemon wedges on the side.

Can be stored in the refrigerator for 2 days and just warmed in the oven before serving.

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