• Heat the milk until just below boiling. Add the wild Alaska cod and poach gently for 3–4 minutes, keeping the cooking temperature carefully controlled.
• Remove the cod from the milk, reserve the poaching liquid, and allow the fish to cool slightly. Flake the cod into small pieces, maintaining some texture.
• Strain the poaching milk and reserve 120 ml for the batter. It should be lukewarm or cold before use.
• In a mixing bowl, whisk together the eggs, the 120 ml of strained milk, the mild olive oil, minced garlic, fresh parsley, black pepper, and, if desired, finely grated lime zest.
• Add the sifted flour and baking powder, mixing until a thick, smooth, and homogeneous batter is obtained.
• Fold in the flaked wild Alaska cod, mixing gently so it is evenly distributed without breaking it up completely.
• Adjust the seasoning with salt only if necessary. Refrigerate the batter for 20–30 minutes to allow it to firm up.
• Prepare the honey aioli. Place the egg, garlic, honey, lime juice, and a pinch of salt into a blending cup. Add the olive oil and emulsify, starting from the bottom, until smooth, stable, and creamy. Refrigerate until needed.
• Heat the sunflower oil to 170–175 °C (340–350 °F). Shape the fritters using two spoons and fry in small batches, avoiding overcrowding the pan or fryer.
• Cook until golden brown, light, and fully cooked inside. Drain on paper towels.

Finishing

• Serve the fritters immediately while hot, accompanied by a dollop of honey aioli.
• Finish with freshly chopped parsley and, if desired, finely grated lime zest.
The milk creates a softer, creamier texture in the fritters while helping to balance the natural saltiness of the wild Alaska cod.
The batter should be thick but not heavy. If it becomes too dense, adjust with a small amount of cold milk.