Black Cod Fritters

• (3) 5oz Lummi Island Wild Black Cod
• 1 1/4 LB potatoes (Yukon or Russet)
• 1 1/4 C milk
• 6 green onions finely chopped
• 3 tbsp olive oil
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper
• 1 large egg, lightly beaten
• All-purpose flour, for dusting
• 3 C dried white breadcrumbs or panko
• Olive oil, for shallow frying
• Lemon wedges, fresh herbs - to serve

Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 25 minutes or until tender. Drain. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.

Pour the milk into a pan, add half the onions and bring to a simmer. Add the black cod and poach very gently for 10 minutes, or until it flakes easily. Remove and drain the cod and flake it with a fork into a bowl, discarding any bones and skin.

Add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon. Work in the olive oil, then gradually add the remaining mashed potato. Beat in the remaining green onions and the parsley. Season with lemon juice, salt and pepper to your taste. Add egg to the mixture and mix it until thoroughly combined. Chill until firm.

Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.

Heat about 3/4-inch oil in a large, heavy frying pan. Add the fritters and cook over medium-high heat for about 3 minutes. Turn them over and cook for another 3 minutes until crisp and golden. Drain on paper towels and serve with aioli, lemon wedges and herbs.

Thanks to Hog Island Oysters for this fritter recipe