Salt Cod 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.
