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Spiced cod fritters with harissa honey dip

Spiced Cod Fritters Recipe With Harissa Honey Dip

Spiced cod fritters with harissa honey dip

Name: Spiced cod fritters with harissa honey dip
Total time: 50 min
Yield: Serves 6 (makes about 24)
Cuisine: Persian
Ingredients: 500g cod or other firm white fish; 500g left-over mashed potato chilled (or boil then mash 500g peeled floury potatoes then cool and chill); 4 cloves garlic crushed; a bunch spring onion thinly sliced; a small bunch flat-leaf parsley finely chopped; a small bunch dill finely chopped; 1 lime zested plus wedges to serve; 1 tsp ground turmeric; 3 large eggs; 4 heaped tbsp plain flour; 1 tsp baking powder; vegetable oil for frying; 2 tbsp rose harissa; 4 tbsp honey

Sabrina Ghayour

Published: November 8, 2016 at 6:23 PM

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Serves 6 (makes about 24)

Easy

Total time: 50 mins

plus chilling

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These crunchy fish fritters with sweet and spicy dip from Persian cooking guru Sabrina Ghayour are a great idea for a middle-Eastern dinner party spread

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Ingredients

Nutrition

500g cod or other firm white fish
500g left-over mashed potato

chilled (or boil then mash 500g peeled floury potatoes then cool and chill)
4 cloves garlic

crushed
a bunch spring onion

thinly sliced
a small bunch flat-leaf parsley

finely chopped
a small bunch dill

finely chopped
1 lime

zested plus wedges to serve
1 tsp ground turmeric
3 large eggs
4 heaped tbsp plain flour
1 tsp baking powder
vegetable oil

for frying

DIPPING SAUCE

2 tbsp rose harissa
4 tbsp honey

Nutrition: per serving

kcal431
fat19.3g
saturates3.9g
carbs40.3g
sugars11.8g
fibre3.3g
protein22.4g
salt0.8g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Roast the cod on a non-stick baking tray for about 10-12 minutes, depending on the thickness of the fillet, and once cooked remove from the oven. Discard the skin and any bones, and mash the fish in a bowl with a fork, as fine as possible, then allow to cool.
step 2

Mix all the remaining ingredients, except the oil, with the fish in a large mixing bowl, with a generous amount of salt and pepper, and then cover the bowl with clingfilm and chill the mixture for an hour to cool and solidify it.
step 3

Heat 1cm oil in a large frying pan over a medium-high heat and allow it to get hot, but not smoking. Take a heaped dessertspoonful of the mixture at a time and drop it into the oil. Don’t worry about uneven shapes. Fry the fritters for about 2-3 minutes, turning them over and frying them for about a minute on the reverse side, then remove using a slotted spoon and drain on to a kitchen paper-lined plate. Repeat until all the fritters are done.
step 4

Mix the sauce ingredients together with a little cold water, to slacken the mixture to a dipping-sauce consistency. Check the flavour and consistency and serve alongside the fritters, with lime wedges on the side.

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Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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