Deep Fried Codfish Balls with Aioli
Ingredients
- Ingredients
- 400 grams Stockfish
- 4 garlic cloves
- 1 Tbsp finely chopped parsley
- 1 tsp grated Lemon peel
- 4 Anchovy fillet (Anchovy) in oil
- 50 grams breadcrumbs
- 2 eggs
- salt
- peppers
- cayenne pepper
- olive oil (for frying)
- Aioli
- 3 garlic cloves
- 1 egg yolk
- salt
- 250 milliliters olive oil
- 1 Tbsp lemon juice
- 2 tsps warm water
Preparation steps
For the cod fish balls: Place the salt cod in a pan with cold water to cover and refrigerate 1-2 days, changing the water several times.
Bring a pan of water to a boil, drain the fish, place in the pan, reduce to a simmer and cook until tender, about 5 minutes. Drain and let cool.
Rinse the anchovy fillets, pat dry and chop. Peel and finely chop the garlic.
With your fingers, shred the cod and mix with the garlic, parsley, lemon zest, anchovies, breadcrumbs and eggs. Season with pepper and a little cayenne and roll to tennis-size balls.
Heat the oil in a deep pot or deep-fryer to 190°C (approximately 375°F).
Working in batches, carefully drop the fish balls into the oil and cook until they're golden brown and float to the surface, about 4 minutes. Repeat with all the fish. Remove and drain on paper towels. Keep warm. Serve codfish balls with aioli.
For the aioli: Peel garlic and squeeze through a garlic press. In the bowl of an electric mixer on low speed, beat the garlic with the egg yolk and salt and slowly add about 3 tablespoons of oil. Combine the remaining oil with water and lemon juice and gradually add to the egg yolk mixture, beating until the consistency of mayonnaise.. Season to taste.
