Jump to Main ContentJump to Primary Navigation

Salt cod, potato and butter bean fritters


Think of these as posh fish fingers with the added benefit that they taste better without tomato ketchup. Salt cod is one of the most popular foods in Spain and holds together better than fresh fish. We’d serve these with a dollop of aioli – a good choice for surprising festive finger food.


120 per serving (3 fritters)

Saturated fat:

2.5g er serving

Preparation time:

24 hours soaking time, plus 10 minutes when cooking

Cooking time:

40 minutes

Ingredients (makes 36):

  • 400g salt cod
  • 200g floury potatoes, quartered
  • 50g canned butter beans, drained and rinsed
  • 2 tbs s milk
  • 2 tbss olive oil
  • 2 garlic cloves, crushed
  • 30g plain flour
  • ¼ ts baking owder
  • 2 eggs, separated
  • 2 Spring onions, finely chopped
  • A handful of fresh, flat leaf parsley leaves, finely chopped
  • Light olive oil, for frying
  • Lemon wedges, to serve


Step 1: Soak the salt cod in cold water for 24 hours, changing the water every 6-8 hours. Boil the potatoes for 15 minutes, until tender. Add the butter beans and cook for a further five minutes. Drain and put into a bowl. Mash with the milk and olive oil until chunky and well combined.

Step 2: Drain the cod and cut into chunks. Place in a saucepan and add enough water to submerge. Bring to the boil and cook for 10-15 minutes until tender. Drain and cool for a few minutes.

Step 3: When cool, pick out any bones and flake the flesh with a fork. Add the cod to the potatoes along with the garlic, flour, baking powder, egg yolks, spring onions and parsley. Whisk the egg whites, then fold into the potato mixture.

Step 4: Fill a heavy-based saucepan one-third full with light olive oil and heat over mediumhigh heat. The oil is ready when the surface is shimmering and a pinch of the fritter mixture sizzles on contact. Drop heaped tablespoons of the mixture into the hot oil and cook for two minutes, until golden and puffed. Transfer to a plate lined with paper towels, then serve with a wedge of lemon.

Fireside Feasts And Snow Day Treats is out now (£19.99, Ryland Peters & Small)



J Sheekey's Fish Pie

Barrafino Cod Lentils.jpg

Cod with a warm lentil and mojama salad


Nigella's top five entertaining tips



Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016

No more bar queues: meet the wine glass that automatically refills

*Approach with caution*

by Harriet Hall
19 Oct 2016

Londoners: you can now get a three-course, Michelin-starred takeaway

Eating on the sofa in your pants just got a whole lot more sophisticated

by Amy Swales
12 Oct 2016

Crisp lovers rejoice: London is getting its own crisps and dips cafe

All hail the crisp conveyor belt of our dreams.

by Amy Lewis
11 Oct 2016

Who wants to be a gin butler? It's a real job and we all want it

Brush up your drinking CV because applications are open

by Amy Swales
11 Oct 2016