Cod Beignets
If you have ever been to New Orleans, stopping at Cafe du Monde near Jackson Square is a must. This famous spot is a great way to start the day with a cup of chicory coffee, a few beignets, or more! Beignets are those deliciously fried puff pastries generously dusted with powdered sugar. However, the basic beignet concept can be adapted to create some unique creations, from sweet to savory.
In my fridge were a couple of cod filets that needed to be used soon and pan-seared or baked was just not sounding good. I had been watching some old cooking videos on YouTube of French Food at Home with Laura Caulder, and in the episode French Africa, she made cod beignets. There was initial skepticism, but I was intrigued enough to try it. Here is the recipe I used
Yield: 22 beignets
Prep: 10 min
Cook: 20 min
8 ounces cod
1 egg, separated
1/4 cup milk
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 hot chile pepper, finely chopped**
1 onion, minced**
Oil, for deep-frying
Salt and pepper
**I used a pinch of dried ground habanero pepper. I found that the onion somewhat overpowered the beignets, next time I will try using a shallot.
Place the cod in a cold water pot, boil, and simmer for about 5 minutes. It should be flaky. Drain, cool, and place in a food processor or blender. Whisk the egg yolk and milk together, sift in the flour and baking powder, and mix to a paste. Add this to the food processor or blender with the cod and pulse for 1 minute until pasty and shredded. Mix in the chile pepper and onions, and place the mixture in a bowl. In a separate bowl beat the egg white to peaks then fold it into the cod. Heat some oil in a high-sided pot, heating to 350 or until a piece of batter dropped in sizzles instantly. Drop a small spoonful of the mixture and fry until golden brown. Remove, drain, and cool. Taste and add salt and pepper to taste. Drop in a few beignets at a time using a small scoop or a couple of tablespoons. Fry until dark golden, crisp, and light, about 3 minutes. Drain on a paper towel.
These were the most delicious little fritters/beignets ever! I originally thought of making an aioli, perhaps dill, but honestly, these don’t need anything. I’m happy I was intrigued enough to give this recipe a try. I think you will be too.
