Step 1

Roughly 12 hours before cooking, or overnight, soak the salt cod filets in cold water. Refresh the water every 3-4 hours.

Step 2

Once the salt cod has been desalinated, place the fish in a pot of fresh clean water and bring to a boil. Reduce the heat and simmer for 10 minutes. Strain the fish and set aside to cool.

Step 3

Once the cod is cool to the touch, gently flake the fish apart and remove all the bones.

Step 4

In a fresh pot of water, boil the russet potato chunks until fork tender. Strain the potatoes and set aside to cool slightly.

Step 5

In a food processor, add the cool fish, potatoes, and all remaining ingredients. Pulse until chunky but well-combined. This mix can be made in advance and set in the fridge until ready to fry.

Step 6

Heat your frying oil to roughly 175°C. Using two spoons, scoop your fritter batter into a rough quenelle shape and drop into the fryer. Flip the fritters once while frying, and remove from the fryer when they reach a dark golden colour. Drain the fritters on a paper towel and serve immediately. Garnish with a sprinkling of finishing salt.

Step 7

Combine the peri-peri sauce and mayo together in a side dish for a quick dipping sauce.