Salt Cod Fritters with Curry Aioli

1. 1

   In a medium bowl, cover the salt cod with 3 inches of cold water and soak in the refrigerator for 2 days, changing the water at least 3 times each day.

2. 2

   Drain the salt cod, transfer to a medium saucepan and add enough cold water to cover the fish by 2 inches.

3. 3

   Bring to a boil.

4. 4

   Reduce the heat to low and simmer the fish until it just flakes with a fork, about 20 minutes.

5. 5

   Using a slotted spoon, transfer the fish to a plate and let cool.

6. 6

   Flake the fish and discard any bones or bits of skin.

7. 7

   Meanwhile, in a small saucepan, melt the butter.

8. 8

   Add the onion, bell peppers and black pepper and cook over moderate heat, stirring, until the vegetables are softened, about 10 minutes.

9. 9

   Scrape the vegetables into a small bowl and let cool.

10. 10

    In a large bowl, whisk the flour with the cornstarch, salt, sugar and baking powder.

11. 11

    Mix in the egg and sparkling water with a fork until almost combined.

12. 12

    Stir the flaked salt cod and the cooked vegetables into the batter.

13. 13

    In a large saucepan, heat 2 inches of oil to 350.

14. 14

    Carefully scoop eight 1-tablespoon balls of batter into the hot oil and fry, turning occasionally, until richly browned, about 4 minutes.

15. 15

    Using a slotted spoon, transfer the fritters to a paper towellined plate to drain and season with salt.

16. 16

    Repeat with the remaining batter.

17. 17

    Serve the fritters hot with Curry Aioli and lime wedges.

* Per serving · 4 servings · Values may vary.