Fried Stockfish Balls

Ingredients

• 400 g stockfish
• 4 cloves garlic
• 1 tbsp finely chopped parsley
• 1 tsp grated lemon zest
• 4 anchovy fillets in oil
• 50 g breadcrumbs
• 2 Eggs
• Salt
• Pepper
• Cayenne pepper
• olive oil (for frying)
• 3 cloves garlic
• 1 egg yolk
• Salt
• 250 ml olive oil
• 1 tbsp Lemon Juice
• 2 tsp warm water

Instructions

1. 1.

   Cover the stockfish with cold water and soak for 1-2 days, changing the water frequently to remove excess salt.

2. 2.

   Drain the fish, place it in boiling water and simmer gently for about 5 minutes. Remove, drain again and let cool.

3. 3.

   Pat the anchovy fillets dry and finely chop them.

4. 4.

   Peel, devein, and crumble the stockfish. Mix with the prepared ingredients, breadcrumbs, and eggs to form a dough. Season with pepper and a pinch of cayenne pepper, then roll into tennis-ball sized balls.

5. 5.

   Heat oil in a pot until small bubbles appear on a wooden spoon handle.

6. 6.

   Fry the balls in batches for about 4 minutes each. Remove and drain on paper towels. Keep finished balls warm. Serve stockfish balls with aioli.

7. 7.

   Peel garlic and press it through a grinder. Mix garlic, egg yolk, and a pinch of salt in a bowl; gradually whisk in about 3 tbsp oil using an electric hand mixer. Combine the remaining oil with water and lemon juice, stirring slowly and continuously until emulsified. Taste and adjust the aioli as needed.