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1
Soak the salt cod in cold water for at least 24 hours, changing the water two or three times.
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2
The cod should swell as it rehydrates.
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3
Sample a tiny piece.
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4
It should not taste unpleasantly salty when fully rehydrated.
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5
Drain well and pat dry with kitchen paper.
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6
Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender.
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7
Drain.
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8
As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.
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9
Pour the milk into a pan, add half the spring onions and bring to a simmer.
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10
Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily.
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11
Remove the cod and flake it with a fork into a bowl, discarding bones and skin.
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12
Add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon.
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13
Work in the olive oil, then gradually add the remaining mashed potato.
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14
Beat in the remaining spring onions and the parsley.
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15
Season with lemon juice and pepper to taste - the mixture may also need a little salt but taste it before adding any.
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16
Add one egg to the mixture and beat it until thoroughly combined, then chill until firm.
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17
Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes.
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18
Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs.
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19
Chill until ready to fry.
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20
Meanwhile, make the allioli.
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21
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle.
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22
Using a small whisk or a wooden spoon, gradually work in the egg yolks.
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23
Beat in about half the olive oil, a drop at a time.
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24
When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice.
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25
Continue adding oil until the allioli is very thick.
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26
Season to taste, adding more lemon juice if you wish.
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27
Heat about 3/4 inch oil in a large, heavy frying pan.
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28
Add the fritters and cook over a medium-high heat for about 4 minutes.
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29
Turn them over and cook for a further 4 minutes on the other side, until crisp and golden.
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30
Drain on kitchen paper, then serve with the allioli, lemon wedges and salad leaves.
