Method

In a bowl finely flake your fish fillets. Add onion, dill and parsley. Mix well, with a good grind of fresh black pepper (no salt).

In another bowl place flour, baking powder and lemon zest. Make a well in the centre and add eggs and milk, to make a smooth batter. Combine fish and milk mixtures, mix well.

Heat olive oil and a knob of butter and fry small batches of fish mixture, ensuring you get a wonderful golden colour. Keep warm.

To make salsa, toss all ingredients together. Season then allow to sit for the flavours to combine.

To serve, place 3 fritters on a serving plate with a good spoonful of salad and a generous amount of sour cream on the side.


Note: If you are unable to purchase salted cod, you can make your own by placing a fillet in a plastic container with a lid. Cover with salt and sit in a cold area (eg. the garage, out of the sun) for 3-4 days, depending on the intensity you require. When ready to use, brush off all salt, place fish in a saucepan of water, bring to a boil, drain, refresh and boil again. You will need to do this 2-3 times.