Recipe courtesy of Laura Calder
Episode: French Africa
Salt Cod Beignets
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
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.

Recipe courtesy of Laura Calder
Episode: French Africa

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