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This recipe was uploaded by Kye
bay rum leaves or laurel as i know them to be called
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.