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Salt Cod Beignets

Recipe courtesy of Laura Calder

Show: French Food at Home

Episode: French Africa

Salt Cod Beignets

Name: Salt Cod Beignets
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M2DT0H30M0.000S
Yield: 22 beignets
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

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Level: Easy
Total: 48 hr 30 min

Prep: 10 min
Inactive: 48 hr
Cook: 20 min

Yield: 22 beignets

Level: Easy
Total: 48 hr 30 min

Prep: 10 min
Inactive: 48 hr
Cook: 20 min

Yield: 22 beignets

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.

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Show: French Food at Home

Episode: French Africa

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