BE A BE T TER COOK CHEF’S S TEP BY S TEP
CHEF’S STEP BY STEP
These fritters are ideal for tapas or make great canapés for a party. Piping hot from the fryer and dipped in the punchy, citrussy alioli, they’re irresistible and evocative of summer dining in Seville. You can use salt cod instead of salt hake, which you can buy or make. The fritters have a choux paste base made with butter, flour and water, which makes them extra light and airy.
MEET THE CHEF
Ben Tish is a director of the Salt Yard Group, four London restaurants specialising in Spanish and Italian small plates.
His innovative take on traditional flavours has earned him critical acclaim, and his restaurants rank as some of the delicious. team’s favourites. Ben’s new book, Grill Smoke BBQ (£25; Quadrille), is available now.
YOU WILL NEED
FOR THE SALT HAKE
• 250g rock salt