Salt Cod Fritters with Curry Aioli - skinless

Method

• In a medium bowl, cover the salt cod with 3 inches of cold water and soak in the refrigerator for 2 days, changing the water at least 3 times each day.
• Drain the salt cod, transfer to a medium saucepan and add enough cold water to cover the fish by 2 inches.
• Bring to a boil.
• Reduce the heat to low and simmer the fish until it just flakes with a fork, about 20 minutes.
• Using a slotted spoon, transfer the fish to a plate and let cool.
• Flake the fish and discard any bones or bits of skin.
• Meanwhile, in a small saucepan, melt the butter.
• Add the onion, bell peppers and black pepper and cook over moderate heat, stirring, until the vegetables are softened, about 10 minutes.
• Scrape the vegetables into a small bowl and let cool.
• In a large bowl, whisk the flour with the cornstarch, salt, sugar and baking powder.
• Mix in the egg and sparkling water with a fork until almost combined.
• Stir the flaked salt cod and the cooked vegetables into the batter.
• In a large saucepan, heat 2 inches of oil to 350.
• Carefully scoop eight 1-tablespoon balls of batter into the hot oil and fry, turning occasionally, until richly browned, about 4 minutes.
• Using a slotted spoon, transfer the fritters to a paper towellined plate to drain and season with salt.
• Repeat with the remaining batter.
• Serve the fritters hot with Curry Aioli and lime wedges.