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BEN TISH’S SALT HAKE FRITTERS WITH ORANGE ALIOLI

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.

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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