Chef Josh Bernstein
Spuntino Wine Bar & Italian Tapas
70 Kingsland Rd.
Clifton, NJ
(973) 661-2435


Cod Fritters
Serves 10
Prep Time: 20 minutes
Cook Time: 6 minutes
Cod Fritter Batter:
1 lbs Cod Filet
1 Tsp Kosher Salt
1 Tbsp Capers, minced
1 Tbsp Fresh Parsley, minced
1 Tsp Garlic, minced
½ tsp Red Pepper Flakes
½ Lemon, zested
2 Eggs
½ cup Milk
½ Tsp sea Salt
1 tsp Baking Powder
¼ tsp Ground White Pepper
1 ½ cups of All Purpose Flour

Lemon Thyme Aioli:
¼ cup Fresh Lemon Juice
3 Egg Yolks
1 Garlic Clove
2 Tsp Fresh Thyme Leaves
1 Cup Olive Oil
½ tsp Kosher Salt
1 pinch Ground Black Pepper

To Plate:
Oil for frying
2 Lemons, cut into wedges

Cod Fritter Batter:
Bring two quarts of water to a boil.  Add the kosher salt and cod.  Reduce to a simmer and cook for 5-7 minutes until the cod is fully cooked and flaky.  Strain the fish from the water and allow to cool completely.  In a bowl, combine the cooked cod, capers, parsley, garlic, red pepper flakes and lemon zest.  Break apart the cod with your hands and mix well.  Set aside.  In a separate bowl, whisk together the eggs and milk.  In a third bowl, sift together the sea salt, baking powder, white pepper and flour.  Whisk the flour mixture into the eggs and milk until just combined to form a lumpy batter.  Use a rubber spatula to fold the cod into the batter until well combined.  Be careful to not over mix.  Chill for 1 hour.
Lemon Thyme Aioli:
Combine the lemon juice, egg yolks, garlic and thyme in the bowl of a blender.  With the machine running on medium speed, slowly drizzle the oil into the mixture until the sauce is a thick mayonnaise consistency.  Season with the kosher salt and ground black pepper.
To serve:  
Heat the oil to 350⁰.  Drop tablespoons of the batter into the hot oil and fry for 6 minutes, turning once to evenly cook.  Remove the fritters from the oil and drain on some paper towel.  Arrange on a serving platter with lemon wedges and the lemon thyme aioli to dip.

Oysters with Prosecco Mignonette
Serves 4
Prep time: 10 minutes
12 Fresh Oysters
¼ cup Prosecco
¼ cup White Balsamic Vinegar
¼ cup minced Shallots
1 tsp cracked Black Pepper
½ tsp Sea Salt 
In a bowl, combine the Prosecco, white balsamic vinegar, shallots, salt and cracked black pepper.  Stir to create the Mignonette.  Allow the mixture to sit for one hour.  Shuck the oysters and arrange them on a serving platter with crushed ice.  Spoon a teaspoon of the Mignonette on each oyster.  Serve immediately.