45 minutes (plus chilling time)
- 7 (about 700g) potatoes, peeled and quartered
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 400g hake (no skin)
- Salt and milled pepper
- Juice (60ml) and grated peel of 1 lemon (or bottled lemon juice)
- Handful chopped fresh coriander + extra for serving (optional)
- ¼ cup (60ml) flour + extra for coating
- 2 eggs, whisked
- Vegetable oil, for deep-frying
- Lemon wedges, for serving
- Boil potatoes in salted water until cooked through. Drain and set aside to steam-dry.
- Sauté onions for 5 minutes, then add garlic and fry for 1-2 minutes.
- Season fish, place on top of onions in pan, add a splash of water and cover with a lid.
- Steam fish for 5 minutes or until all the liquid has evaporated.
- Flake fish using a fork and mix with onion.
- Mash potatoes well.
- Add the flaked fish mixture, lemon juice and peel, coriander, flour and egg. Season and mix well.
- Using the palms of your hands, shape mixture into oblongs or fingers.
- Chill in the fridge until set.
- Coat fritters in flour, shaking off any excess.
- Heat 4cm oil in a deep pot on medium-high.
- Fry fritters in batches for 4-5 minutes or until golden (Don’t overcrowd the pot).
- Drain on paper towel.
- Serve with lemon wedges and coriander garnish.