• 300ml milk
  • 1 onion, grated
  • 500g smoked cod fillet
  • 2 large floury potatoes, peeled and diced
  • 1 lemon, zested
  • ½ a small bunch dill, chopped
  • 3 tbsp plain flour
  • 1 egg
  • to serve lemon wedges


  • STEP 1

    Put the grated onion in a pan with just enough milk to cover. Simmer for 5 minutes then add the fish and poach gently for 5 more minutes. Turn off the heat and cool.

  • STEP 2

    Strain the milk into another pan. Add the potato, cook until tender, then drain reallly well.

  • STEP 3

    Tip the fish and onion into a bowl. Flake the fish and discard any skin and bone.

  • STEP 4

    Mash the fish with the potatoes, lemon zest, dill, flour and egg and season well. Scoop the mix out in rough tbsps and put on a tray. Chill in the fridge for 30 minutes, or until you want to cook them.

  • STEP 5

    Heat 1cm of oil in a frying pan. Cook the fritters in batches until golden brown and crisp on both sides. Keep warm in a low oven while the others cook. Serve with lemon wedges.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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