GILL MELLER’S SALT COD BEIGNETS WITH ROSEMARY, CHILLI AND GARLIC
These little fritters are just the thing to serve in the evening with a few drinks. Dried cod has a punchy flavour and works so well with rosemary, chilli and garlic. If you can’t get hold of salt cod, you can make your own, by salting fresh cod or pollack or another white fish overnight, then soaking it as suggested in the recipe.
Preparation time 10 minutes | Cook time 10 minutes | Makes 14 to 16
250g salt cod, thoroughly soaked
2 large Stonegate Estate Organic eggs, separated
90g plain flour
½ tsp baking powder
1 tbsp olive oil
1 tsp finely chopped fresh rosemary
½ tsp chilli flakes (or to taste)
1 finely grated garlic clove
Freshly ground black pepper
Neutral oil, for frying
Make sure the fish has had a proper soak. It should have at least water for 24–36 hours, changing the water several times.
Put the cod into a pan of fresh water and bring just below a simmer. Cook gently for 3 – 4 minutes, until just cooked and beginning to flake. Drain (reserving a splash of the cooking water) remove any skin or bones, and flake finely. Leave to cool slightly.
In a bowl, mix the flour and baking powder. Add the Stonegate Estate egg yolks, olive oil, rosemary, chilli flakes, garlic and plenty of black pepper, add enough cooking water and stir to form a thick, smooth batter. Fold in the flaked salt cod until evenly distributed.
In a clean bowl, whisk the egg whites to soft peaks, they want to be airy but too stiff. Gently fold the whites into the batter in two additions, keeping in as much air as possible. The mixture should be light and spoonable.
Heat the oil in a wide saucepan to 170–175°C. Drop in heaped dessert spoons of batter, cooking in batches. Fry for 2–3 minutes, turning once, until puffed, crisp and deep golden. Lift out with a slotted spoon and drain briefly on kitchen paper before serving. They are very good with a homemade mayonnaise.
