Recipe courtesy of Emeril Lagasse
30 min
30 min
6 servings


  • 1 clove of garlic, peeled
  • 2 pounds salt cod fillets, soaked in milk for two days and drained
  • 4 cups olive oil
  • 1 1/4 cups milk, at room temperature
  • Juice of one lemon
  • Freshly ground white pepper
  • 12 slices of (1/2-inch) French bread
  • Oil for frying
  • Freshly ground black pepper


Preheat the fryer. Pound the garlic in a mortar. Add the codfish and pound both to a soft paste. At this point, start incorporating the olive oil a scant teaspoonful at a time, alternating with drops of milk without ever ceasing to stir rapidly; the brandade gains in fine texture through rapid stirring. If it becomes too thick, add more oil and milk. Complete the seasoning by adding a few drops of lemon juice and white pepper. A brandade should have the consistency of mashed potatoes (which it looks like). Fry the slices of bread in the hot oil until golden brown, about 1 to 2 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the brandade with the fried bread.

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