250 gmsalt cod, soaked overnight in cold water (change the water at least three times), drained, cut into three pieces (see note)1fresh bay leaf2Desiree potatoes, thinly sliced on a mandolin1garlic clove, crushed2 tbspflat-leaf parsley, finely chopped1 tbspolive oil35 gm (¼ cup)plain flour, sieved2eggs200 gmgood-quality mayonnaise To serve:finely grated rind of one Meyer lemon (see note), plus wedges to serveFor deep-frying:vegetable oil
Place cod and bay leaf in a saucepan, cover with cold water and bring to just below the simmer over medium heat. Remove from heat, cover and stand for 10 minutes, then drain (discard bay leaf). Coarsely flake fish (discard bones and skin) and set aside.
Cook potato in a saucepan of boiling salted water over medium-high heat until tender (4-6 minutes), drain and mash with a fork. Add cod, garlic and parsley, season to taste and set aside.
Bring oil and 160ml water to the boil in a saucepan over high heat, remove from heat, add flour and beat with a wooden spoon to combine. Add eggs one at a time, beating well after each addition until incorporated. Add cod mixture, stir to combine, then cook over low heat, stirring occasionally, until mixture thickens slightly (2-3 minutes). Spread on a tray and refrigerate until cool (15-20 minutes).
Stir mayonnaise and lemon rind in a bowl to combine, season to taste and refrigerate until required.
Heat oil in a deep saucepan to 180C. Form cod mixture into quenelles with two dessert spoons and deep-fry in batches until golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste and serve with lemon mayonnaise and lemon wedges.
Note Salt cod may need to be soaked in cold water for longer than 24 hours and the water changed a few more times, depending on how heavily salted it is. If Meyer lemons are unavailable substitute another variety of lemon.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.