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Spiced cod fritters with harissa honey dip

These crunchy fish fritters with sweet and spicy dip from Persian cooking guru Sabrina Ghayour are a great idea for a middle-Eastern dinner party spread.

Preparation 50 min.

Serves 6 (makes about 24)

Ingredients:

• cod or other firm white fish 500g
• left-over mashed potato 500g, chilled (or boil then mash 500g peeled floury potatoes then cool and chill)
• garlic 4 cloves, crushed
• spring onion a bunch, thinly sliced
• flat-leaf parsley a small bunch, finely chopped
• dill a small bunch, finely chopped
• lime 1, zested plus wedges to serve
• ground turmeric 1 tsp
• eggs 3 large
• plain flour 4 heaped tbsp
• baking powder 1 tsp
• vegetable oil for frying

DIPPING SAUCE

• rose harissa 2 tbsp
• honey 4 tbsp

Method:

• STEP 1
  Heat the oven to 220C/fan 200C/gas 7. Roast the cod on a non-stick baking tray for about 10-12 minutes, depending on the thickness of the fillet, and once cooked remove from the oven. Discard the skin and any bones, and mash the fish in a bowl with a fork, as fine as possible, then allow to cool.
• STEP 2
  Mix all the remaining ingredients, except the oil, with the fish in a large mixing bowl, with a generous amount of salt and pepper, and then cover the bowl with clingfilm and chill the mixture for an hour to cool and solidify it.
• STEP 3
  Heat 1cm oil in a large frying pan over a medium-high heat and allow it to get hot, but not smoking. Take a heaped dessertspoonful of the mixture at a time and drop it into the oil. Don’t worry about uneven shapes. Fry the fritters for about 2-3 minutes, turning them over and frying them for about a minute on the reverse side, then remove using a slotted spoon and drain on to a kitchen paper-lined plate. Repeat until all the fritters are done.