Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Salt Cod Beignets
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- Level: Easy
- Total: 2 days 30 min
- Prep: 10 min
- Inactive: 2 days
- Cook: 20 min
- Yield: 22 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 51
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 733 mg
- Level: Easy
- Total: 2 days 30 min
- Prep: 10 min
- Inactive: 2 days
- Cook: 20 min
- Yield: 22 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 51
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 733 mg
Ingredients
Directions
- Kitchen Tip: 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.
- 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.
