Crispy Corn and Cod Cakes with Smoked Paprika Aioli

Place the cod fillet in a medium saucepan and cover with cold water. Bring to a gentle simmer over medium heat, about 8-10 minutes. The cod is done when it flakes easily when pressed with a fork and has reached an internal temperature of 63°C. Drain and let cool for 10 minutes.

While the cod cools, peel and cube the potato. Place in the same saucepan, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain and mash until smooth. Set aside.

In a small bowl, finely grate 1 clove of garlic and add the lemon juice, paprika, cayenne, and salt. Stir to combine and let steep for 2 minutes.

Add the mayonnaise to the garlic mixture and whisk vigorously until smooth and fully incorporated. Drizzle in the olive oil while whisking to create a thick, silky sauce. Taste and adjust salt. Cover and refrigerate until ready to serve.

Using your hands or a fork, flake the cooled cod into small pieces, checking carefully for any bones. Discard any skin or remaining sinew.

In a large mixing bowl, combine the flaked cod, mashed potato, corn kernels, eggs, breadcrumbs, minced garlic, and chopped parsley. Add 2 tablespoons of the prepared aioli, the salt, and black pepper.

Gently fold the mixture together until everything is just combined. The mixture should hold its shape when pressed firmly. If it feels too wet, add breadcrumbs 1 tablespoon at a time. If too dry, add a splash of water.

Divide the mixture into 8 equal portions, about 60g each. Shape each into a round, slightly flattened cake about 2cm thick. Place on a plate and refrigerate for 15 minutes to firm up.

Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat until the oil shimmers and flows easily across the pan, about 2 minutes.

Working in batches of 3-4, cook the cod cakes for 3-4 minutes per side until they are deeply golden brown and crisp at the edges. They should release easily when ready to flip. If they stick, cook 30 seconds longer. Transfer to a paper towel-lined plate to drain briefly before serving.

Arrange the crispy cod cakes on a serving platter. Drizzle with a little extra olive oil and squeeze over fresh lemon juice. Serve with the remaining aioli on the side for dipping. Best eaten immediately while the exterior is still crackling.