Baccala fritters

“These little fritters are best made with cod you’ve salted yourself – simply cover the fresh cod fillet in salt and leave in the fridge for at least 24 hours – but if you don’t want to do that, you can buy salt cod at good fishmongers and delicatessens. Make sure the frying oil is new and clean: if it’s old and dirty, you can taste it straight away. The mixture is bound together with choux pastry, which keeps the fritters really light and fluffy.”

                                                                                                      Angela Hartnett
300g water
100g butter
120g plain flour (seasoned)
4 eggs (gently beaten)
30g parmesan
Salted Cod (poached in milk & bay leaf)
2 Lemon zest
Chopped parsley
Melt butter and water together in a pot.
Once combined add seasoned flour and stir rapidly until it forms a ball.
Remove from heat and add eggs gradually.
Once combined add chopped parsley, lemon zest and salted cod and parmesan.

To Finish, spoon into fryer individually, walnut sized until cooked.