Serves 8-10 people

Ingredients

For the Fritters

1 lb salted de-boned cod fish fillets, soaked 8/10 hours cooked and shredded

2 cups all purpose flour
2 tsp baking powder
5 cloves garlic, finely minced
½ tsp ground black pepper
½ tsp dried oregano
¼ tsp paprika

2 eggs, beaten
1 ½ cups codfish water (reserve after simmering)

1 -2 tsp kosher salt

Oil for frying

For the Aioli

4 large egg yolk
2 pimento pepper from jar
3 garlic clove, finely grated
¾ cup EVOO
¾ cup rice bran or vegetable oil
3 Tbsp lemon juice
Pinch of cayenne pepper
¼ cup parsley, finely chopped
Freshly ground black pepper

For corn fritters* (vegetarian version)

replace fish with 3 cups of corn, 1 cup of milk instead of fish water, replace 2 cups of flour with 1 ½ cup of flour and ½ cup of cornmeal  and add 2 Tbsp sugar.

Instructions

For the Fritters

Soak cod fish the day before between 8/10 hours in large pot covered with cold water. Change water about every two hours finally leaving the cod soak overnight. Next morning drain water and pour more cold water over the fish bring to a boil. Lower flame simmer for 10 minutes. Drain all of the water out again. With a fork shred the fish leaving it all shredded fine and set aside in a bowl.
Next make a batter add to a large bowl the flour, baking powder, garlic, pepper, oregano and paprika. Mix well next add the broth and with a wire whisk mix thoroughly. Lastly add the shredded fish. Incorporate the fish well throughout the batter. Make a tester and adjust salt. If the batter needs more salt, add to taste.
Heat oil in a large skillet or frying pan. Drop the batter by the tablespoon full into the hot oil fry each fritter until golden on both sides. Remove to a paper towel lined platter and let drain.

For the Aioli

Combine all the ingredients, except for the olive and rice bran oil, in a blender or a food processor.

When everything is well incorporated and with the blender still on, add the oil in a slow stream until the mixture has formed a thick emulsion. It should be thicker than heavy cream. Put in bowl and fold in parsley, season with salt and pepper to taste.