Cod fritters with mango yogurt sauce

A Caribbean classic with a creamy touch to top off the texture. An immoderate explosion of flavours for your intimate aperitifs among friends.

Ingredients

COD POACHING

• 1 cup (250 ml) water
• 1 cup (250 ml )milk
• 1 sprig of thyme
• 1 sprig of rosemary
• 3 garlic cloves, peeled

FRITTERS

• 9 oz (375 g)fresh cod
• 6 egg yokes
• 10 oz (300 g) flour
• 10 oz (300 g) milk
• ½ cup (100 g) Olympic Krema plain yogurt
• 3 cloves garlic, minced
• ¼ bunch parsley, minced
• 1 small onion, minced
• 2 oz (60 g) sweet pepper, finely diced
• 4 tsp (20 ml)Jalapeno pepper, finely diced
• 1 ½ oz (45 g) baking powder (chemical leavening agent)
• A pinch of salt and pepper, to taste

YOGURT SAUCE

• 1 cup (243 g) Olympic Organic mango yogurt
• 2 tsp (10 ml) Sambal Oelek
• Salt and pepper, to taste

Preparation

1. Poach the cod in the water and milk for 5 to 10 minutes.
2. Remove and crumble the cod.
3. In a bowl, use a whisk to beat the egg yokes, flour, milk, yogurt, and salt and pepper. Add the cod and the remaining ingredients and continue stirring until a uniform consistency is reached. Check the seasoning (salt and pepper).
4. Preheat the deep fryer oil or heat about 1 litre of oil in a saucepan.
5. Using a tablespoon, add part of the mixture to the warm oil. Deep-fry for about 1 minute, until the balls are golden brown. Drain on paper towels.
6. To prepare the sauce, combine all the ingredients in a bowl. Check the seasoning.
7. Serve the cod fritters with the sauce.