• 500g cod fillet, well-drained, thoroughly dried and finely chopped
• 2/3 cup (100g) all-purpose flour
• 2/3 cup (100g) rice flour
• 1 teaspoon (8g) baking powder
• 1 teaspoon (8g) salt
• 1/3 teaspoon black pepper
• 1 tablespoon dried oregano
• 1 tablespoon lemon zest
• 1 tablespoon (10ml) olive oil
• 1 dark green zucchini (approx. 300g), finely grated and well-drained
• 2/3 cup (80g) spring onions, finely chopped
• ½ cup (25g) fresh parsley, finely chopped
• 2 cups (500ml) ice-cold beer
For frying
• 1 litre sunflower oil
For serving
• Fresh lemons
METHOD
1. In a large bowl, we combine the all-purpose flour, rice flour, baking powder, salt, black pepper, oregano, lemon zest, olive oil, grated zucchini, spring onions and parsley.
We add the chopped cod and the beer, mixing well until a thick batter forms. The mixture should hold its shape on a spoon and not run.
2. If time allows, we refrigerate the batter for 30 minutes.
3. In a deep frying pan, we heat enough oil to almost cover the fritters. Using a spoon or an ice cream scoop for precision, we carefully drop spoonfuls of the mixture into the hot oil. We avoid overcrowding the pan.
We fry for 2–3 minutes on each side until evenly golden and crisp.
We serve immediately with plenty of fresh lemon juice.
