In a fast-paced age where we're time-pressed and 15-minute meals are idealised, a recipe you have to start two days before you eat might sound like a pain.
But, bear with me.
These Jamaican-inspired fritters are amazing and the satisfaction that comes with salting your own fish makes them taste all the better.
Traditionally made with salt-cod, these were a favourite of mine growing up. We always used salt cod, but now I've had a go at making my own using pollock instead, there's no looking back.
I was tasked with creating a couple of recipes by Wild Alaska Seafood for their frozen wild Alaska pollock. My first was Wild Alaska Pollock Goujons with Quick Tartare sauce - a recipe that takes around 30 minutes.
This is on the other end of the time spectrum but apart from the hours involved, they take very little effort. Give them a go.
Using Wild Alaska Seafood's frozen pollock is brilliant because you can use them from frozen - so there's little waste and no time wasted waiting for them to defrost - and they've been frozen at peak freshness which really comes across in the taste. They're beautiful - fresh, a bit of a chilli zing and fresh flavours from the onion and peppers. And they're sustainable - no fish in the Alaskan water they're fished from have ever been over-fished.
Be different and try something new. They make a great starter or canapé. Once you've tried these you won't be rushing back to cod.
Makes 12 fritters (enough for 4 as a starter)
- 320g Wild Alaska Pollock
- 50g sea salt
- 140g plain flour
- Half a red onion, finely chopped
- Half a red pepper (you can use different colours to make the fritters look colourful), finely chopped
- One spring onion, green and white part, finely chopped
- Half a Scotch bonnet chilli, seeded, finely chopped
- 150ml cold water
- Salt and pepper, to season
- Vegetable oil for shallow frying
- Spicy mayonnise (mix your favourite chilli sauce with mayo and a squeeze of lime into 2tbsp of mayonnaise to taste)
- Lime wedges, to serve
In a plastic container, cover the frozen pollock fillets with salt and refrigerate for 48 hours. Check occasionally and ensure grains of salt can still be seen in the liquid - if not, add more salt.
After two days, remove fillets and rinse well. Place in a saucepan with fresh water and leave for two hours, changing the water a couple of times.
Poach the fillets in boiling water for 5 minutes and drain.
In a bowl, add water to flour bit-by-bit until it's a thick batter - the consistency of mayonnaise. Don't be tempted to make it too loose.
Turn oven on to 180C.
Add the peppers, onion, spring onion, chilli and season, and leave the rest for 10 minutes. Flake the pollock fillets into mix.
Heat 2cm-deep oil in a frying pan to a medium-high heat and spoon a dessert spoonful of the mix into the oil. Continue spooning in clockwise ensuring the fritters are not touching - leave at least a centimetre between each one.
After a couple of minutes, turn each fritter, ensuring they are golden brown underneath. Cook on the other side and remove, draining on kitchen towel. Keep warm in a medium oven.
Repeat process, making sure you stir the mixture each time to mix well, until it's all used up.
Serve with spicy mayonnaise and lime wedges.
For more information and recipe ideas using Wild Alaska Seafood visit: www.alaskaforeverwild.com.
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