Print Options:

Crispy Cod Fritters with Lemon Aioli

Yields6 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Golden, bite-sized cod fritters mixed with herbs and spices, fried to perfection and served with a tangy homemade lemon aioli. Think Spanish “buñuelos de bacalao” meets coastal comfort food.

Crispy Cod Fritters with Lemon Aioli

For the Cod Fritters
 10 oz cod fillet, skinless & boneless
 1 small potato, peeled and chopped
 1 clove garlic, minced
 1 tbsp parsley, finely chopped
 1 tbsp chives or scallions, chopped
 ½ tsp smoked paprika
 1 tsp lemon zest
 1 egg, beaten
 2 tbsp all-purpose flour
 Salt and pepper, to taste
 Oil for frying (vegetable or sunflower)
For the Lemon Aioli
 ½ cup mayonnaise
 1 clove garlic, finely grated or crushed
 Zest of 1 lemon
 1 tbsp lemon juice
 Salt and freshly ground pepper, to taste
Cook & Flake the Cod
1

  1. Lightly poach or steam the cod for 6–8 minutes, until just opaque.

  2. Let cool slightly, then flake into small pieces with a fork.

Prepare the Fritter Mixture
2

  1. Boil the potato until fork-tender. Drain and mash until smooth.

  2. In a bowl, combine:

    • Flaked cod

    • Mashed potato

    • Garlic

    • Herbs

    • Paprika

    • Lemon zest

    • Egg

    • 3 tablespoons flour

  3. Mix until it holds together. Add more flour if too wet.

  4. Season generously with salt and pepper.

  5. Optional: Chill the mixture for 15 minutes for firmer shaping.

Shape & Fry
3

  1. Heat 2–3 cm (1 inch) oil in a frying pan to 180°C / 350°F.

  2. Scoop and shape small fritters (using spoons or wet hands).

  3. Fry in batches for 2–3 minutes per side, until golden brown.

  4. Drain on paper towels and season with sea salt while hot.

Make the Lemon Aioli
4

  1. Mix mayonnaise, garlic, lemon zest, and juice in a small bowl.

  2. Season to taste with salt and pepper.

  3. Refrigerate until ready to serve (can be made ahead).

Serve
5

  • Plate fritters on a platter with a bowl of aioli.

  • Garnish with fresh herbs, lemon wedges, or microgreens.

  • Serve warm for best texture!

Optional Add-Ins
6

  • Swap cod for salt cod (bacalao) — just soak and desalt first.

  • Add chili flakes or sriracha for a spicy kick.

  • Try with a dollop of romesco or garlic yogurt dip.

Pairing Suggestions
7

  • Wine: Albariño, Sauvignon Blanc, or Cava

  • Cocktail: Classic gin and tonic or a lemony spritz

  • NA: Sparkling lemon water or chilled herbal tea

Nutrition Facts

6 servings

Serving size