Added by kye in france | Thu 14 Jan 2010 @ 13:33
malagueta is a small, tapered, green pepper that turns red as it matures.
bay rum leaves or laurel as i know them to be called
- 250 g (9 oz.) half-salted Cod fillet
1 bunch parsley, bay leaf, malagueta pepper, bay rum leaves
2 or 3 scallions
1 onion, minced
sprigs of parsley
tspē corn oil
150 g (5 oz.) sifted flour
100 ml (6 tbsp.) cooled scalded milk or equal parts water and milk
- 2 eggs
- Salt and pepper
- A pinch of ground chili
Preparing the cod
Desalt the cod; filet and remove the bones if necessary; cook with the \"country\" bouquet in court-bouillon;
drain; mash with a fork or in a food mill (do not use a blender);
add the oil and mix with a wooden spoon to soften the mixture;
add the chopped onion and chives.
Making the batter
Make a well with the flour, salt, pepper and chili
add the eggs one at a time, then the milk, mixing constantly to form a smooth, slightly runny batter
cover with a cloth and let rest for 1 hour at room temperature until the batter has risen slightly.
Gently blend the batter into the cod mixture;
taking one teaspoonful at a time, drop the mixture into hot oil
turn over when the bottoms are browned; remove from the oil when browned on both sides;
place on paper towels; continue until all the batter is used up
serve with rougaille sauce or mayonnaise flavored with the juice of a lime.