Salt Cod Beignets
- 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
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.