Recipe courtesy of Laura Calder
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48 hr 30 min
10 min
48 hr
20 min
22 beignets



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.

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