Beignets de Morue
Background
Beignets de Morue, or cod fritters, are a cherished dish with roots deeply embedded in French and Portuguese culinary traditions. Particularly popular in regions like Provence and parts of Portugal, these delightful morsels are prized for their crispy exteriors and soft, flavorful interiors. Historically, the dish was born out of necessity in coastal regions where cod was abundant and drying or salting were primary preservation methods. Over time, these fritters have evolved from a humble meal to a beloved appetizer or snack that is savored by many.
Ingredients
- Cod (usually salted and dried) - 500g
- Potato - 1 large
- Eggs - 2
- Flour - 150g
- Baking Powder - 1 teaspoon
- Garlic - 2 cloves
- Parsley - A handful, finely chopped
- Milk - 100ml
- Olive Oil or vegetable oil - for frying
- Salt - to taste
- Black Pepper - to taste
Preparation
Preparing the Cod
Start by soaking the cod for at least 24 hours to remove excess salt, changing the water several times. If you are using unsalted cod, this step can be skipped. Once rehydrated, drain it well and remove any skin and bones. Flake the fish into small pieces.
Cooking the Potatoes
Peel and cube the potato, then boil in a pot of salted water until tender. Drain and mash the potato until smooth. Set aside to cool slightly.
Mixing
In a large mixing bowl, combine the flaked cod, mashed potato, minced garlic, and chopped parsley. In another bowl, beat the eggs and add milk, whisking them together. Pour this egg mixture into the cod mixture, add the flour and baking powder, and season with salt and pepper to taste.
Stir thoroughly to ensure everything is well combined into a thick batter. If the mixture seems too thick, you can add a little more milk.
Cooking Process
Frying the Beignets
Heat the oil in a wide, deep pan until it's hot enough for frying. You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface quickly. Using two spoons, shape the batter into small quenelles or drop spoonfuls into the hot oil.
Fry the beignets in batches to avoid overcrowding the pan, which can reduce the oil's temperature. Fry each side until they turn a golden brown, which should take about 3-4 minutes per side. Use a cooking timer to keep track of the time for consistent results.
Once fried, remove the beignets with a slotted spoon and drain on paper towels to remove excess oil.
How to Enjoy
These Beignets de Morue are best served warm. They make a fantastic appetizer accompanied by a garlic aioli or a simple squeeze of lemon. Pair them with a light white wine or a refreshing glass of chilled cider for a complete experience. Whether enjoyed as a snack during a social gathering or as an elegant starter at a dinner party, beignets de morue are sure to impress with their rich flavors and delightful texture.