Recipe: Cod Fritters

Two days before:

1 In a very hot pan grill the cod skin side for 10 minutes.

2 Then soak it in a container of cold water for 24 hours, changing the water every 8 hours.
the day before:

3 Plunge the piece of cod into boiling water and let it cook gently for 20 minutes.

4 Drain then shred by carefully removing the skin and bones and let cool on a rack.

5 In a blender (mixer) chop 4 stems of chives (or failing that, chives), 2 or 3 spring onions cut into 4 pieces, garlic, parsley and 1 pinch of bird's eye chili.

6 In a large bowl mix the flour and milk, then incorporate the mixed spices and add 1 teaspoon of lemon thyme flowers. set aside.

7 Incorporate the cod into the batter, mix well so that it has the consistency of a slightly thick crepe batter, then refrigerate for 24 hours.
The same day:

8 Preheat peanut or grapeseed oil to 180°.

9 At the last moment, incorporate the baking powder into the batter, make balls with a small spoon and fry them.