These cod fritters with curry aioli have been fixed in the Lent of the house for years.

Although this time I will prepare them with a curry aioli that will make them special and that will also be the perfect starter for Father's Day this year.

Things don't always go the way you want it to, and this year certainly won't be the day we're all dreaming about, and you won't see the thrones in the streets.

But you have to try to get the good out of every situation, always see the glass half full and think that being together at home these days, will be something very nice for the little ones and something we will always remember, I am seegura.

So let's make this a special and beautiful year. Get in the way of enjoying, taking advantage of this time that we have not had before living at home and above all do not forget and #quedateencasa.


For the aioli

  • 1 garlic
  • 1 egg yolk
  • a little salt
  • sunflower oil
  • 1 teaspoon curry powder (optional)

For the fritters

  • 300 g desalted cod (if we buy it salty, we can desalinate it by soaking it for 24 hours and changing the water 3 times so that it loses salt)
  • 230g flour
  • 2 eggs
  • 100 ml of water
  • 100ml beer
  • 1/2 teaspoon of baking powder
  • 1 bunch of fresh parsley
  • 1/2 teaspoon turmeric (or food coloring)
  • oil for frying


We start with the aioli. We put the ingredients except the curry in a glass and with the help of a hand blender we form the aioli. Leave the mixer at the bottom of the glass and start it without moving it by gradually adding the sunflower oil. When we have it, add a tablespoon of curry powder. We mix well and set aside.

For the dough of the fritters, in a bowl we put the egg, a little water and beer, we mix with rods to achieve a dough without lumps. Add the flour together with the powdered yeast.

We have to keep a thick dough, add the turmeric and some salt, and mix again. Now add the demigrated cod and the chopped parsley: mix and add two or three tablespoons of the curry mayonse.

Add aioli or mahonesa to the dough of the fritters I learned from Dani García and it's his trick to make the fritters come out juicier. Besides, I always add the curry to give them a different touch.

We prepare a dish with absorbent paper and set aside. In a large frying pan, heat sunflower oil and olive oil evenly.

When the oil is very hot, we form balls with the dough and put them in the oil. When they are well browned everywhere we pass them to the dish that we have prepared and let the excess oil drain.

We serve accompanied by the rest of curry aioli and enjoy!

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