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Will make about 12 fritters
Peel and chop the potatoes. Cook in a pan of salted water until soft then drain and mash in a large mixing bowl.
In another saucepan, bring the milk to a simmer with the bay leaf. Add the cod fillets and poach on a gentle heat for 6-8 minutes or until the flesh begins to flake. Remove the fish from the milk, then allow to cool slightly before discarding the skin and breaking up the flesh into the mixing bowl with the mash.
Next add the dill, coriander, the zest and juice from both the limes, scotch bonnet, eggs, crushed garlic, turmeric, flour, baking powder and plenty of salt and pepper. Mix everything together with your hands then pop in the fridge to firm up for at least 30 mins.
On a medium heat, fill a deep frying pan with 2cm oil. After 30 seconds, test to see that the oil is ready for shallow frying by dropping a little bit of potato or piece of bread in. It should sizzle steadily (not to ferocious but not too slowly either)
Take a tablespoon of the cod mixture and drop it in the pan. Leaving an inch between each, continue until the pan has been filled with fritters. Cook for two minutes on both sides until crisp and golden then drain on kitchen paper. Repeat with the remaining cod mixture.
Enjoy the fritters warm or leave to cool and reheat in the oven for 10 minutes before you're ready to serve.
Chef's tip: Don't throw away that bay-scented poaching milk - it'll make a wonderfully aromatic bechamel sauce to use in fish pie. Melt 1 tbsp butter in a saucepan, add 1 tbsp plain flour and stir into a thick paste. Cook for 30 seconds then slowly begin to add the milk, whisking constantly until all of the milk has been added.
From the Larder