Cod is buttery and delicious on its own but once transformed into these crispy treats you will be left wanting more each and every time!

Ingredients

For the Main Event

Fresh Cod Fillets: 1 lb

Milk: ¼ cup

Bay leaf: 1 ea

Potatoes, peeled: 1 Lb

Dill, chopped: 1 ½ Tbsp

Mint, chopped: 1 ½ Tbsp

Zest of 1 lemon

Egg: 1 ea

Red chili, minced: ½ ea

Flour: 2 oz

Canola oil: enough to fry ~ 1 qt

Salt & FGBP: t.t.

Preparation

For the Cod

Preheat the oven to 375 degrees F.

In a baking dish place the haddock with milk, bay leaf and season generously with salt.

Cover with foil and bake for 15 minutes

*While the fish is cooking start the potatoes*

Remove the fish from the oven and flake into a large bowl.

For the Main Event

In a large pot of heavily salted water bring the potatoes to a boil and cook for 15 minutes.

Once cooked drain the water and return to the heat to dry out the potatoes a little then mash them.

Add potatoes, dill, mint, lemon zest, egg, chili and seasoning to the large bowl with the cooked haddock.

Mix well and season to taste, you want it to be on the saltier side.

Using a clean work space sprinkled with a little flour we will roll 1 Tbsp of mix into little football shapes.

When rolling into the shapes it is important to have a little flour on your hands to prevent sticking and also to transfer the finished balls to a lightly floured sheet tray or plate.

Once all of the mix is shaped I personally like to refrigerate them for a bit to help them hold the shape but it is not necessary.

Pour oil into a heavy duty pot for frying. You want the oil to be about 1 ½ – 2 deep. Turn the heat to medium-high heat and let your oil come up to 360 degrees. Working in small batches, fry the balls for 2-4 minutes or until golden brown. Transfer from the oil onto a paper towel lined plate or sheet tray and season with additional sprinkle of salt and serve immediately with garlic, chili or citrus aioli.