Spiced cod fritters with harissa honey dip
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
- 500g cod or other firm white fish
- 500g left-over mashed potatochilled (or boil then mash 500g peeled floury potatoes then cool and chill)
- 4 cloves garliccrushed
- a bunch spring onionthinly sliced
- a small bunch flat-leaf parsleyfinely chopped
- a small bunch dillfinely chopped
- 1 limezested plus wedges to serve
- 1 tsp ground turmeric
- 3 large eggs
- 4 heaped tbsp plain flour
- 1 tsp baking powder
- vegetable oilfor 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.
