Codfish fritter with black aioli

For the aioli, crush the oil and garlic with the cuttlefish ink and a little salt until the desired texture is obtained.

Chop well the cod, parsley and onion and mix it with the egg, flour and baking soda to obtain a dough.

After letting the dough rest, we make little balls and fry them.

To serve put the aioli on the plate, top with the fritter and the bean sprouts. Ready to eat!