Crispy Cod and Lentil Fritters with Lime-Cilantro Crema

Rinse lentils under cold water, pick out any debris, and place in a medium pot with 600ml fresh water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but not mushy. Drain well and spread on a tray to cool completely.

Pat cod fillets dry with paper towels, season lightly with salt, and place in a steamer basket over simmering water. Steam for 6-8 minutes until the fish flakes easily. Check that the internal temperature reaches at least 63°C. Transfer to a bowl and flake into large chunks with a fork, removing any skin or bones. Set aside to cool.

Finely dice the yellow onion. In a small pan over medium heat, warm 1 tablespoon of sunflower oil, add the onion, and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cumin, cook for 1 minute more until fragrant. Remove from heat and let cool slightly.

In a large bowl, combine the flaked cod and cooked lentils. Add the cooled onion-garlic mixture, the egg, all-purpose flour, and breadcrumbs. Season with salt. Mix gently with a wooden spoon until everything is evenly combined and holds together.

Refrigerate the mixture for 15 minutes so it firms up and becomes easier to shape. This resting step prevents the fritters from falling apart during frying.

Heat sunflower oil in a wide, deep-sided pan (at least 5cm deep) over medium-high heat to 175°C. Use a thermometer for accuracy—the oil should shimmer and appear ready when a small test crumb sizzles immediately.

With damp hands, scoop heaping tablespoons of the mixture and shape into round, slightly flattened patties about 5cm in diameter. Carefully lower into the hot oil, working in batches of 4-5 to avoid crowding.

Fry each batch for 3-4 minutes per side until the fritters are deep golden and crispy at the edges. Use a slotted spoon to flip once the underside is browned. Transfer to a wire rack or paper towel-lined plate. Fry remaining batches, returning oil to 175°C between each.

While the fritters drain, zest both limes directly into the yogurt. Juice both limes (you need about 3-4 tablespoons). Finely chop the cilantro, including tender stems.

In a bowl, stir together the yogurt, lime juice, lime zest, and a pinch of salt. Fold in the chopped cilantro. Taste and adjust salt or lime juice to your preference. The crema should be bright, tangy, and fresh.

Arrange the crispy fritters on a warm serving plate. Serve immediately with the lime-cilantro crema alongside for dipping. A final squeeze of lime over the top before serving brightens everything nicely.