100g/4oz self-raising flour
1 egg, beaten
150ml/5fl oz milk
250g/9oz salt cod, soaked in cold
1 small red onion, finely chopped
1 small fennel bulb, finely chopped
1 fresh red chilli, finely chopped
2 tablespoons vegetable oil
• Sift the flour into a large bowl. Make a well in the centre of the flour,
and add the egg. Using a wooden spoon, gradually draw in the flour
while slowly adding the milk, and mix to form a smooth batter. Leave to
stand for 10 minutes.
• Drain the salt cod and rinse under cold running water. Drain again
thoroughly. Remove and discard the skin and any bones, then mash the
flesh with a fork.
• Put the fish in a large bowl, and combine with the onion, fennel and
chilli. Add the mixture to the batter, and blend together.
• Heat the oil in a large frying pan and, taking about 1 tablespoon of the
mixture at a time, spoon carefully into the hot oil. Cook the fritters, in
batches, for 3–4 minutes on each side until golden and slightly puffed.
Keep warm while cooking the remaining mixture. Serve with vegetables