Spanish Cod Fritters with Aioli

Steps

1. Fill a saucepan with cold water to slightly over the halfway point, then season generously with sea salt and heat it on high until boiling.
2. Add one cod fillet (approx. 250g) to the boiling water, lower the heat to low-medium, and cook for six to seven minutes or until cooked through.
3. Remove the saucepan from the heat, drain the cod into a colander, and let it sit for a few minutes to cool slightly.
4. In a large bowl, add 1/2 cup of all-purpose flour. Make a well in the center, crack in one egg, and whisk until well mixed.
5. Add 1/3 cup of cold beer (or club soda) to the batter and mix until smooth with no lumps.
6. Stir in the finely chopped onion, roughly chopped garlic, freshly chopped parsley, sweet smoked Spanish paprika, a pinch of sea salt, and freshly cracked black pepper. Mix well.
7. Finely chop the cooked cod fillet into small chunks and add it to the batter; mix until everything is evenly combined, resulting in a slightly thick creamy batter.
8. Heat a large fry pan with 1/2 cup of extra virgin olive oil over medium heat until hot but not smoking.
9. Add spoonful of the batter to the pan, ensuring fritters are spaced out and in a single layer. Cook for about one minute and a half to two minutes per side, or until golden brown.
10. Transfer cooked fritters onto a plate lined with paper towels to absorb excess oil; if keeping warm, transfer them to a preheated oven at its lowest setting.
11. In a mortar, combine the roughly chopped garlic cloves and saffron threads. Pound down to form a paste-like texture.
12. Add 1/2 cup of mayonnaise, squeeze in 1 teaspoon of fresh lemon juice, and drizzle in 1 tablespoon of extra virgin olive oil into the mortar mixture.
13. Season with sea salt and freshly cracked black pepper, then mix until a creamy sauce forms (the aioli).
14. Plate the dish by adding the aioli to a serving plate and decorating it around the cod fritters.