Pinto Bean and Cod Fritters with Smoked Paprika Aioli

Place cod in a small saucepan with 3 tbsp olive oil and 3 cloves minced garlic. Set over low heat and poach gently for 5-6 minutes, until the fish flakes easily and turns opaque throughout (internal temperature 63°C). Remove from oil, flake into bite-sized pieces, and set aside. Reserve the garlic-infused oil.

In a large bowl, combine the drained pinto beans and roughly mash with a fork, leaving some beans whole for texture. Fold in the mashed potato, beaten egg, flaked cod, 1 tbsp of the reserved garlic oil, and parsley. Season with salt and black pepper. Mix until everything holds together. If the mixture feels wet, add a tablespoon of breadcrumbs.

With damp hands, form the bean mixture into 8 equal patties, about 6cm wide and 2cm thick. Set up a breading station: one bowl with the egg wash and another with breadcrumbs. Dip each patty in egg wash, letting excess drip off, then coat thoroughly in breadcrumbs. Set on a plate and chill for 10 minutes to firm up.

Pour sunflower oil into a heavy skillet to a depth of 1cm. Heat over medium-high heat until abreadcrumb sizzles immediately upon contact (about 175°C). Fry fritters in batches of 3-4 for 3-4 minutes per side, until deeply golden and crisp. Transfer to a wire rack or paper towels. Do not crowd the pan.

In a small bowl, whisk together the mayonnaise, smoked paprika, grated garlic, lemon juice, and salt. Taste and adjust seasoning — it should be smoky, bright, and garlicky. Transfer to a small serving bowl.

Arrange the hot fritters on a dark wooden platter. Drizzle with a little more of the reserved garlic oil if you like. Serve the smoked paprika aioli alongside for dipping. A wedge of lemon on the side invites a final squeeze over each fritter.