These Cod Fritters with Garlic Aioli are, technically, Whole30 compliant. The fritters are made with fresh, wild cod filets, potatoes, eggs, spices, arrowroot starch and then pan-fried in avocado oil. However, and this is a big however, they are 100% addictive and I found myself having very little control over how many I wanted to eat! For that reason, I have decided to file these under ‘SWYPO’ and possibly ‘food without brakes’. If you’re familiar with the rules and jargon of the Whole30 program, you’ll know exactly what I mean. If not, feel free to read more on Whole30.com.
As much as I want you to make these Cod Fritters, I also want you to know what you’re getting yourself into. So, if you do decide that you want to try the fritters, I recommend:
a) using them as healthy-ish food to reward yourself for a week, two weeks or a month of clean eating.
b) cooking them for guests so that there is something holding you back from eating the entire batch before they arrive.
I actually tried the latter scenario and failed miserably. My second round of testing was for my family and I ‘accidentally’ ate 1/2 the batch all the while convincing myself that I was tasting for seasoning! HA! I don’t know who I was kidding? All the more reason to confirm that old habits die hard, even after years of fighting the good Paleo fight!
If the Garlic Aioli recipe looks familiar to you, it’s because it’s the same one that I like to serve with my Roast Fingerling Potatoes with. The sauce is delicious, easy and goes great on everything. Once again, it’s another truly addictive recipe so consider yourself warned.
In Cod We Trust
Fresh cod may or may not be a ‘new’ ingredient yo you. If so, I encourage you to be brave and get your hands on some. There’s so much more to this fish than just the salt-preserved stuff found in every Portuguese household. Fresh, wild cod is delicious, versatile and truly affordable. It costs a fraction of what you’ll pay for wild salmon and, in my opinion, might even be tastier. It has a clean taste, gets nice and flakey, and has a mild flavour that pairs well with various herbs and spices. It’s also fairly forgiving and easy to cook.
For these Cod Fritters, I offer only a few key tips:
- Be sure to cool the fritter mixture in the fridge before frying. This will allow the mixture to firm up a bit and make it easier to handle.
- Taste the mixture for seasoning before and after frying. Flavours change during the cooking process and if the fritters need a bit more salt you can always sprinkle them after they come out of the pan.
- The fritters can have a tendency to absorb quite a bit of oil. So, be sure to keep your oil at the ready to prevent a dry pan and also make sure to transfer fried fritters to a paper towel-lined plate. I should also mention that if they do turn out greasy, it may be because your oil isn’t hot enough. So bring the temperature up slightly and see if that makes a differences with the next batch of fritters.
I hope you like this recipe and be sure to let me know what you think in the comments below!
Cod Fritters with Garlic Aioli
4 medium-sized yellow potatoes – boiled, peeled and cut into cubes
10 oz fresh, wild cod filet
2.5 tbsp arrowroot starch
2 tbsp fresh parsley – finely chopped (plus extra for garnish)
2 bay leaves
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp kosher salt – plus extra for poaching the fish
1/2 tsp freshly cracked black pepper
lemon wedges – for serving
Garlic Aioli (see here for recipe)
- Add whole potatoes, unpeeled, to a large pot of water and bring to a gentle boil. Cook potatoes until fork tender. Peel potato skins, discard and cut potatoes into cubes – set aside.
- Add cod, 1/4 onion, bay leaves and a pinch of salt to a medium pot of water and bring to a simmer over medium-high heat. Poach fish until flakey and cooked through (approximately 7-8 minutes). Pour everything into a sieve, discard onion and bay leaves and set fish aside to fully dry.
- Add potato to food processor and pulse until smooth. Add eggs, arrowroot starch, paprika, garlic, salt, pepper, parsley and cooked cod – pulse until well combined. Taste a bit of the mixture for seasoning and adjust accordingly. Cover container with plastic wrap and refrigerate at least 1 hour or up to one day.
- When ready to cook, heat 1/4 cup avocado oil to 350 F in a heavy-bottomed skillet set over medium-heat. Use a large soup spoon to add the mixture to the oil. Fry until golden brown on both sides (approximately 6-7 minutes total).
- Transfer cooked fritters to a tray or platter lined with paper towel. Season with a tiny pinch of flakey sea salt and serve with Garlic Aioli.