Salt cod fritters with preserved lemon aioli

Cut the soaked salt cod into cubes.

In a medium pan heat milk, orange zest, bay leaf, eshalot and whole garlic clove. Add salt cod and simmer for 15-20 minutes. Add blue-eye and cook for a further 10 minutes until blue-eye is cooked through. Remove from heat and drain.

Finely shred the fish and combine with the potato, crushed garlic, parsley, lemon zest, mustard, salt and white pepper. Roll 1 tablespoon of mixture into a ball then dip into the flour, then egg and then breadcrumbs. Repeat this process until you have used all the mixture.

Heat oil in a wok or large pan and deep fry fritters in batches until golden. Remove from pan and drain on absorbent paper.

To serve, place ½ a teaspoon of mayonnaise onto each fritter and a small slice of preserved lemon rind.

Makes 30