Portugese Salt Cod Fritters with Crunchy Lime Salad

Lime gives a different taste to fish than lemon and compliments the saltiness of the fish. At first glance this recipe may look complicated, but is quite easy.

The fish mixture can be prepared the day before and kept in the fridge.

Prep Time 20 mins
Cooking Time 20 mins

Serves 4-6

The best type of potato for this recipe is a Fluffy
variety such as Maris Piper

Recipe contains: Dairy, Egg, Gluten

Ingredients

400g fluffy potatoes, mashed

500g cod fillet, skin removed

100g sea salt

500ml whole milk (approx.) to poach fish

1 packet dill (approx. 25g), half finely chopped (other half reserved for salad)

1 packet coriander (approx. 25g), half finely chopped (other half reserved for salad)

1 packet parsley (approx. 25g), half finely chopped (other half reserved for salad)

2 eggs

2 spring onions, finely chopped

Pinch chilli flakes (optional)

1 lime, zest only (reserve juice for squeezing over salad)

1 large garlic clove, grated

50g plain flour

For the salad

2-4 little gem, sliced lengthways in wedges

½ cucumber, sliced in crescents

1 spring onion, finely chopped

reserved coriander, roughly chopped

reserved dill, roughly chopped

reserved parsley, roughly chopped

lime juice, to taste

olive oil, to taste

Nutritional Information

Nutrient

Amount

Range

Calories
Fat
Sugars
Salt

561
10.4g
2.2g
4.9g
1.2g

From AHDB. Per Serving. % Relates to daily amount. Find out more.

Method:

1. First make your quick salt cod by placing half of the salt on a large plate, and placing the fish fillets on top, pushing them into the salt beneath. Top with the remaining salt and push this into the surface of the fish.
2. Leave for at least 10 minutes to draw out moisture and toughen the flesh. Rinse the fish, then place in a frying pan and cover with milk. Bring to the boil and turn off, leaving for several minutes until the fish is cooked through. Pour through a colander and rinse, using your hands to break the fish into large flakes. Set aside to dry out.
3. In a large bowl mix the mashed potato with the herbs, eggs, spring onion, chilli flakes (if using), lime zest, garlic clove and flour. Mix well and season with pepper (avoid using salt at this stage as the cod will be salty). Add the cod and gently mix through. Using two table spoons form into loose quenelles, or rough balls, and place on a greased baking tray. Refrigerate for half an hour.
4. To cook, heat ½tbsp olive oil in a large frying pan and fry for 2 minutes a side until dark brown and crispy (that’s 3 sides if using quenelle shape). Mix all salad ingredients and serve alongside the fritters.

Nutritional information is from AHDB It is intended as a guide only with no guarantee to its accuracy. If you require dietary advice please consult your GP. Disclaimer, allergy advice and more information on our blog.

Did you like Portugese Salt Cod Fritters with Crunchy Lime Salad? Reviews, information about potato varieties and our shop.

This recipe falls into various categories. If you like this, try some more from Lunch & Dinner, Summer, White Fish, World Flavours

Find more recipes that use Fluffy
potatoes such as Maris Piper.

Do you have allergies? Check out our Gluten free, Dairy free and Egg free recipes

The best type of potato for Portugese Salt Cod Fritters with Crunchy Lime Salad
is a Fluffy
variety such as Maris Piper

Your culinary disasters may be because you are using the wrong potato type. Potatoes come in many shapes, sizes, colours and textures. Some potatoes are better suited to a certain way of cooking. Find out more and look at the amazing range of potatoes grown in the UK.

We have a shop on site for you to try these rare varieties. Perhaps a red variety? Or a Heritage Potato? Experiment with potatoes not usually found in supermarkets for different colours and tastes. We also have standard white ones.