Salt cod fritters recipe
 These tasty gluten-free salt cod fritters are hugely popular in Portugal. Try them with a glass of white wine. 400g/14oz salt cod 400ml/14fl oz milk350g/12oz floury potatoes1 tsp olive oil1 small onion, roughly chopped2 garlic cloves, roughly choppedsmall handful flatleaf parsley, choppedsmall handful coriander, chopped8 turns black peppermill1 free-range egg, beaten600ml/20fl oz sunflower oil2 lemons, cut into wedges, to serveolives, to serve 400g/14oz salt cod 400ml/14fl oz milk 350g/12oz floury potatoes 1 tsp olive oil 1 small onion, roughly chopped 2 garlic cloves, roughly chopped small handful flatleaf parsley, chopped small handful coriander, chopped 8 turns black peppermill 1 free-range egg, beaten 600ml/20fl oz sunflower oil 2 lemons, cut into wedges, to serve olives, to serve Method Soak the salt cod in cold water for 24 hours, changing the water three or four times.Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender.Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy.Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Soak the salt cod in cold water for 24 hours, changing the water three or four times. Soak the salt cod in cold water for 24 hours, changing the water three or four times. Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender. Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender. Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy. Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy. Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Recipe tips You can prepare the fritters in advance and reheat in the oven at 160C/140C Fan/Gas 3 for 10 to 12 minutes.