Rockfish Brandade Frittters with Herb Aioli

We love Rockfish. It is one of our favorite fish, is bountifully available from the Monterey Bay’s sustainable fishery, and is so much fun to cook with. This recipe, courtesy of Chef Paul Corsentino of the Lantern Room at the Monterey Beach Hotel, is a unique (and insanely delicious) way to utilize rockfish’s versatility and bring out a great flavor profile. Make sure you start this one the day before so the fish can cure overnight! 

For the Herb Aioli 

⅓ cup chopped parsley 

⅓ cup chopped chives 

⅓ cup chopped dill 

1.5 cups mayonnaise 

1 TBSP Chopped garlic 

2 TBSP lemon Juice 

2 tsp salt 

Mix all ingredients 

For the cured Rock Cod 

1# Rock Cod Filet 

2 cup kosher salt 

1 cup sugar 

1/2 cup ground black pepper 

Mix the dry ingredients and cover the rock cod in the cure overnight. The following day rinse with water 

For The Brandade Mixture 

1# cured rock cod 

1# Yukon Gold Potatoes peeled and diced 

¼ cup garlic cloves 

2 TBSP Olive Oil 

3 cups milk 

3 TBSP Salt 

Cook the cod in the milk until just tender. Strain and reserve the fish 

Meanwhile, cook the potatoes in water along with the garlic and the Salt. 

Cook until tender and strain. Reserve the potatoes and cool a bit. 

Mix the potatoes with the fish, garlic and olive oil until almost a paste. Cool the fixture and roll into 2oz balls 

For the breading 

1 cup flour 

2 cups panko bread crumbs 

3 eggs 

Cover the balls in the flour just to coat. Remove form the flour 

Mix the coated balls in the egg mixture just to coat. Transfer them to the panko and coat them in the breading. 

To cook 

2 quarts neutral cooking oil heated to 350 degrees in a large pot 

Place the fritters in the pot and fry until they are golden brown. 

Remove from the fryer and season with salt. 

Place a touch of herb aioli on top of the fritters and serve.