Caramelized Onion Cod Fritters with Lemon and Cayenne

Slice all 3 onions into thin half-moons. In a wide skillet over medium-low heat, warm 3 tbsp sunflower oil until it shimmers. Add the onions and a pinch of salt.

Cook the onions, stirring every 5 minutes, for 25-30 minutes until they are deeply golden, jammy, and reduced in volume by two-thirds. Do not rush this step — low and slow is the secret to sweet, caramelized onions. Transfer to a plate and cool completely.

Pat the cod fillet dry with paper towels. Check for any remaining bones and remove them. Flake the cod into small pieces using your fingers — you want a mix of fine flakes and some chunkier bits for texture.

In a large bowl, combine the cooled caramelized onions, flaked cod, 2 eggs, 4 tbsp flour, 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne. Mix gently until everything is evenly combined and the mixture holds together when pressed.

Form the mixture into 8 equal patties (about 2 inches wide, 0.75 inches thick). Place on a parchment-lined plate. If time allows, refrigerate for 15 minutes to help them firm up and hold their shape during frying.

Pour 1.5 cups sunflower oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until a small piece of onion sizzles immediately (about 175°C / 350°F).

Working in batches of 3-4, carefully place the fritters in the hot oil. Fry 3-4 minutes per side until deeply golden and crispy at the edges. Use a slotted spoon to turn them gently.

Transfer finished fritters to a wire rack set over a baking sheet. The cod should reach an internal temperature of 63°C (145°F) when checked with a thermometer. Continue with remaining batches, maintaining oil temperature between batches.

In a small bowl, squeeze the juice of 1 whole lemon. Whisk in 0.25 tsp cayenne, 0.25 tsp salt, and 2 tbsp warm water until combined.

Arrange the hot fritters on a large communal platter. Spoon the lemon-cayenne sauce generously over the top, letting it drip down the sides. Serve immediately while golden and crisp.