Smoked Fish Fritters with Aioli and Lemon
( SERVES 2 )

Listener 12/9/2009

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Sift the flour and baking powder into a large bowl and season with salt and pepper. Flake the fish.
Mix the yolk of 2 eggs with the milk and stir into the flour. Add most of the smoked fish (keep some aside to flake over the aioli) and all the parsley.
Whisk the whites of two eggs until stiff, then fold gently into the batter. Set it aside while you make the aioli.
Whisk the yolk of 1 egg until pale, then whisk in the juice of 1/4 of the lemon and garlic.
Slowly whisk in the olive oil, stir in the breadcrumbs and taste for salt. Heat the oil in a frying pan. Fry spoonfuls of batter to a golden brown on each side.
Transfer to 2 warm serving plates and spoon the aioli over them.
Top the aioli with the remaining fish and garnish with lemon wedges.

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