Try something new instead: pancakes from chickpea flour or cod fritters with potato flour. Quick-cured cod and celeriac fritters with scotch bonnet sauceFacebook Twitter Pinterest Yotam Ottolenghi’s quick-cured cod and celeriac fritters with scotch bonnet dipping sauce. These moreish fritters are inspired by the Portuguese salt cod cake, bolinho de bacalhau. Proper salt cod involves a long process of rinsing, soaking and refreshing several times, so I’ve cut corners here and simply cured fresh cod in flaked salt for an hour. The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide.

Source: The Guardian January 04, 2020 09:22 UTC