Fry fritters in two batches until golden brown and crispy, turning once, about 5 minutes total. Reduce heat to medium-low if fritters are browning too fast. Drain on plate lined with paper towel.

Next time, I plan to add some smoked fish to mine. The fritters when fried are little orbs of tenderness. They go well as a snack, appetizer or even as a side to a meal of meat, poultry or seafood.

Add a tablespoon per fritter mixture and cook 3 to 4 fritters at a time, into pan. Cook for 3-4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.

Fritters keep well in the fridge for a few days, or you can stack them in an airtight container in between layers of baking paper and freeze them. They reheat well on a tray in the oven or you ...

Combine: Shred cod with two forks until stringy and broken up. Finely chop herbs. Add fish and herbs to batter and stir gently until well combined. Fry the Fritters: Heat oil in a deep pan to 350°F ...

1 pound dried salt cod 1 1/4 pound starchy potatoes, preferably Yukon Golds 1 1/4 cups milk 6 spring onions, finely chopped 2 tablespoons olive oil 2 tablespoons fresh parsley, finely chopped ...

Ingredients 1 lb (454 g) salt cod ½ lb (227 g) fluffy potatoes 2 thyme sprigs 3 garlic cloves, minced 2 French shallots, minced 2 eggs ¼ cup (60 g) plain flour 2 tbsp chopped chives salt and ...