250g Cod diced up
250g crushed potato from 2 baked potato cooked at 180c for 45 minutes
150g finely sliced onion
3 cloves garlic finely diced
30ml olive oil
8 crushed black pepper
2 bay leaves
4g thyme leaf
Peel of 1 lemon zest of another
4g chopped parsley
200ml milk
2 bay leaves
300g flour
150g corn flour
75g baking powder
Juice and zest of 1 lime
Salt and pepper to season
Place the milk onto a low heat with the bay leaf, thyme, black peppercorns, lemon peel, leave to infuse for 10 mins.
Bring to a low heat add the cod, cook till just tender for approx. 4-6 mins, then drain and flake, leave to cool.
Place the olive oil into the pan add the onion garlic, thyme, bay leaf, cook for 2-3 mins till they are just soft, add a good 6 turns of milled black pepper, place into a bowl and add the potato, mix lightly together with a fork.
leave to cool, add the parsley and lemon zest along with the cod, roll these into bite size balls.
Then with a little flour roll again then drop in the batter and fry at 180c till golden brown.
Mix 300ml of cold sparling water into the dry mix to a double cream consistency
250g Cod diced up
250g crushed potato from 2 baked potato cooked at 180c for 45 minutes
150g finely sliced onion
3 cloves garlic finely diced
30ml olive oil
8 crushed black pepper
2 bay leaves
4g thyme leaf
Peel of 1 lemon zest of another
4g chopped parsley
200ml milk
2 bay leaves
300g flour
150g corn flour
75g baking powder
Juice and zest of 1 lime
Salt and pepper to season
Place the milk onto a low heat with the bay leaf, thyme, black peppercorns, lemon peel, leave to infuse for 10 mins.
Bring to a low heat add the cod, cook till just tender for approx. 4-6 mins, then drain and flake, leave to cool.
Place the olive oil into the pan add the onion garlic, thyme, bay leaf, cook for 2-3 mins till they are just soft, add a good 6 turns of milled black pepper, place into a bowl and add the potato, mix lightly together with a fork.
leave to cool, add the parsley and lemon zest along with the cod, roll these into bite size balls.
Then with a little flour roll again then drop in the batter and fry at 180c till golden brown.
Mix 300ml of cold sparling water into the dry mix to a double cream consistency
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