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Full recipe can be found here.
Soak your salt cod as per pack instructions.
Bring a pan of water to the boil, then reduce to a gentle simmer. Add the fish and cook for about 5 minutes, until just cooked. Leave to cool, then separate into large flakes with your hands. Set aside.
To make the aioli, blitz the ginger, tamarind paste, pepper sauce, garlic and a pinch of sea salt in a small food processor until smooth. Whisk in the remaining ingredients and set aside.
To make the salad, put the sliced blood orange, clementine and grapefruit in a serving bowl with the sliced onion.
Whisk together the honey, grated ginger and olive oil in a small bowl until combined, then season with salt and pepper. Pour the dressing over the fruit and onion, carefully tossing through. Garnish with the micro coriander. Set aside.
To make the fritters, mix together all the dry ingredients in a bowl, along with a pinch of salt and black pepper. Gradually mix in the milk or water, until you get a thick, dropping batter-like consistency. Stir in the spring onions, pepper and salt fish, being careful not to break up the fish too much.
Fill a deep, heavy-based pan with a few inches of vegetable oil. Heat until a piece of bread sizzles and turns golden immediately when dropped in. Fry tablespoonfuls of the batter in batches for a couple of minutes each, until golden brown and crisp. Set aside on a plate lined with kitchen paper.
Put the fritters on a serving plate with the aioli and serve with the winter citrus salad alongside.
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