Recipe courtesy of Laura Calder
Episode: French Africa
Salt Cod Beignets
Total:
48 hr 30 min
Active:
10 min
Yield:
22 beignets
Level:
Easy
Total:
48 hr 30 min
Active:
10 min
Yield:
22 beignets
Level:
Easy

Ingredients

  • 8 ounces/225 g salt cod, desalted (see Kitchen Tip, below)
  • 1 egg, separated
  • 1/4 cup/60 ml milk
  • 1/2 cup/60 g all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 hot chile pepper, finely chopped
  • 1 onion, minced
  • A handful of chopped fresh chives
  • Oil, for deep-frying
  • Salt and pepper
  • 8 ounces/225 g salt cod, desalted (see Kitchen Tip, below)
  • 1 egg, separated
  • 1/4 cup/60 ml milk
  • 1/2 cup/60 g all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 hot chile pepper, finely chopped
  • 1 onion, minced
  • A handful of chopped fresh chives
  • Oil, for deep-frying
  • Salt and pepper

Directions

Put the prepared cod in a pot of cold water, bring to a boil and simmer until it flakes at the touch of a fork, about 5 minutes. Drain, cool, remove any bones and place in a food processor. Whisk the egg yolk and milk together with a fork. Sift in the flour and baking powder and mix to a paste. Add this to the food processor with the cod and pulse 1 minute until pasty and shredded. Stir in the chile pepper, onions and chives. Beat the egg white to peaks and fold it in. Heat some oil in a high-sided pot until a piece of batter dropped in sizzles instantly. Fry a small piece and taste. Adjust the seasonings as necessary. Fry a few beignets at a time until dark golden, crisp and light, about 3 minutes. Drain on paper towels.

Put the prepared cod in a pot of cold water, bring to a boil and simmer until it flakes at the touch of a fork, about 5 minutes. Drain, cool, remove any bones and place in a food processor. Whisk the egg yolk and milk together with a fork. Sift in the flour and baking powder and mix to a paste. Add this to the food processor with the cod and pulse 1 minute until pasty and shredded. Stir in the chile pepper, onions and chives. Beat the egg white to peaks and fold it in. Heat some oil in a high-sided pot until a piece of batter dropped in sizzles instantly. Fry a small piece and taste. Adjust the seasonings as necessary. Fry a few beignets at a time until dark golden, crisp and light, about 3 minutes. Drain on paper towels.

Cook's Note

You soak the salt cod in cold water for about 2 days, changing the water every 12 hours. Then you give it a good rinse before using.

IDEAS YOU'LL LOVE

Salt Cod Brandade

Salt Cod Salad

Recipe courtesy of Young Sun Huh

Salted Cod Ceviche

Baccala Fritto: Fried Salt Cod

Recipe courtesy of Mario Batali

Portuguese Rice and Salt Cod Salad

Recipe courtesy of Emeril Lagasse

Salt Cod with Polenta: Baccala alla Vicentina

Recipe courtesy of Mario Batali

Salt Cod Balls: Polpette di Baccala

Recipe courtesy of Mario Batali

Spicy Salt Cod Cakes with Chorizo and Stewed Fava Beans

Recipe courtesy of Emeril Lagasse

Polenta con Ragu di Baccala (Polenta with Salt Cod)

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here