Equipment
Ingredients
fishcakes
- 300 g salt cod, soaked for 24 hours, water changed every 8 hours
- 600 g potatoes, peeled and cut into chunks
- 1½ red chili, finely chopped
- 1 garlic, chopped
- 1 red onion, finely chopped
- 30 g cilantro, chopped
- 1 lime, zested
- 50 g all-purpose flour
- 1000 ml vegetable oil, for deep-frying
- 2 g salt
- 1 g black pepper, freshly ground
aioli
- 4 garlic, mashed to a paste
- 3 g salt
- 1 egg yolk
- 125 ml vegetable oil
- 50 ml olive oil
serving
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Place the soaked salt cod in a saucepan of simmering water and poach for 10 minutes.
Mash 4 garlic cloves with 3g of salt until a smooth paste forms.
Whisk the garlic paste and egg yolk together in a mixing bowl.
Gradually add the vegetable oil and olive oil in a thin stream, whisking constantly until the mixture thickens into an aioli.
Boil the potato chunks in salted water until they are tender.
Drain the potatoes in a colander and allow them to steam dry for several minutes.
Mash the potatoes until smooth, then flake the cooked cod into the bowl.
Add the chili, chopped garlic, red onion, cilantro, lime zest, and flour to the bowl; season with salt and pepper and mix well.
Shape the mixture into oval patties and coat them lightly with a dusting of flour.
Heat 1000ml of vegetable oil in a large saucepan to 160°C (320°F).
Fry the fishcakes in batches for 3-4 minutes until they are golden brown.
Drain the cakes on kitchen paper and serve warm with lime wedges and aioli.
Chef's Notes
- Ensure your salt cod is thoroughly desalted by soaking it for at least 24 hours, changing the water every 8 hours. This is crucial for a pleasant, not overly salty, flavor.
- For the crispiest fishcakes, make sure the mashed potatoes are as dry as possible after boiling and draining. Steaming them dry in the colander helps remove excess moisture.
- Don't overcrowd the frying pan. Frying the fishcakes in batches allows the oil to maintain its temperature, ensuring they cook evenly and become golden brown and crispy, rather than greasy and soggy.
- The aioli can be made ahead of time and stored in an airtight container in the refrigerator. The flavors will meld and deepen overnight.
- Taste the fishcake mixture before shaping and frying. Adjust salt and pepper as needed, keeping in mind the saltiness of the cod.
Storage
Refrigerator: 72 hours — Store aioli and fishcakes in separate airtight containers.
Freezer: 1 minute — Freeze uncooked patties only; thaw before frying.
Reheating: Reheat cooked cakes in an oven at 180°C (350°F) until crisp.
