SALT COD FRITTERS

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PREP TIME 20 minutes
COOK TIME 20 minutes
SERVES 4-6

INGREDIENTS

1 blue eye trevalla loin 

Tail section of blue eye trevalla 

Belly of a blue eye trevalla 

5 sprigs of thyme 

1L Ashgrove milk 

Zest of ½ lemon 

1 garlic clove 

10 sprigs of chives, thinly sliced 

1 egg 

4 all-rounder potatoes, peeled 

½ cup mozzarella 

2L canola oil 

Tomato purée 

METHOD

Step 1 

In a pot, combine the milk, thyme, lemon zest, and garlic. Bring to a gentle simmer at around 80°C. Add the fish belly and tail pieces to the milk and poach for 5-6 minutes, until just tender. Remove the fish and blend in a food processor, breaking it up finely but avoiding a paste consistency. 

Step 2 

Peel and boil the potatoes until soft, then mash thoroughly until smooth. Fold in the egg, mozzarella, and broken-up fish, gently mixing to combine. Knead the mixture lightly until it forms a cohesive dough. 

Step 3 

Heat the oil in a deep pot. While the oil heats, shape the fritter mixture into golf-sized balls. Fry each fritter until golden brown, then drain on paper towel. 

Step 4 

To serve, thinly slice the blue eye trevalla loin and place a slice over each fritter. Top with a dollop of tomato purée and a sprinkle of chives.