Beignets de Morue Saint-Pierrais au Citron Vert

Born from North Atlantic fishing heritage and island market flair, these fritters balance briny depth with bright citrus. In Saint-Pierre and Miquelon, families often transform preserved catches into savory bites for gatherings; over time, cooks paired the maritime savor of salt cod with the sunny tang of lime, fragrant herbs, and a whisper of spice. The result is a crisp, cloud-light beignet with a fluffy interior, perfect alongside a drink, a seaside picnic, or a casual supper spread.

Ingredients

• 350 g salt cod, soaked and desalinated
• 2 lime, zest and juice
• 2 cloves garlic, finely grated
• 2 scallion, finely sliced
• 2 tbsp chopped parsley
• 1 tsp fresh thyme leaves, chopped
• 1 small hot chili, minced (to taste)
• 200 g all-purpose flour
• 2 tsp baking powder
• 1 large egg
• 200 ml very cold sparkling water (more as needed)
• 1/2 tsp freshly ground black pepper
• Fine salt, to taste
• neutral oil, for deep-frying

Before you start

Desalting yields delicate, flavorful pieces of salt cod and ensures your batter needs only a light hand with salt. Keep the sparkling water very cold to aerate the batter, and organize your herbs and aromatics—garlic, scallion, parsley, thyme, and chili—so they fold in quickly without overmixing.

Preparation

1. Desalt the salt cod: Rinse, then submerge in plenty of cold water and soak overnight, changing the water two or three times. Drain, then simmer gently in fresh water until it flakes easily—about 5 minutes. Drain well, cool, and flake the salt cod, discarding skin and bones.
2. Aromatics and citrus: In a bowl, combine the zest and juice of the lime, the grated garlic, sliced scallion, chopped parsley, chopped thyme, and minced chili. Fold in the flaked salt cod and set aside.
3. Make the batter: In a large bowl, whisk the all-purpose flour, baking powder, a small pinch of salt, and the black pepper. Make a well; add the egg and half the icy-cold sparkling water, whisking to form a smooth, thick batter. Gradually whisk in more sparkling water until the batter is soft, dropping consistency—thick enough to hold shape on a spoon.
4. Combine: Fold the salt cod mixture into the batter. Taste a tiny dab (without raw egg) for seasoning, remembering the salt cod adds salinity; adjust with a pinch of salt and black pepper if needed.
5. Rest: Let the batter stand for 15 minutes so the baking powder hydrates and flavors marry; keep it cool so the sparkling water stays lively.

Cooking

1. Heat the fry oil: Pour 5–7 cm of neutral oil into a deep, heavy pot. Warm over medium heat to 170–180°C, monitoring carefully. A small drip of batter should sizzle immediately and rise.
2. Fry: Using two spoons or a small scoop, gently drop walnut-sized portions of batter into the hot neutral oil. Work in batches; do not crowd. Fry, turning occasionally, for 2 to 3 minutes until deep golden and crisp at the edges with a tender center.
3. Drain and season: Lift beignets onto a rack or paper-lined tray to drain. While hot, dust very lightly with salt if desired.

Serving and enjoying

Serve the beignets piping hot with a squeeze of fresh lime. The citrus fragrance brightens the delicate savor of the salt cod and complements the gentle heat from the chili. A chilled drink pairs beautifully; for dipping, try a garlicky yogurt, herbed mayonnaise, or a simple pepper sauce—just keep the balance so the crisp crust remains the star.

Tips for success

• Texture first: If the batter seems too stiff, whisk in a splash of cold sparkling water. If it’s loose, sift in a teaspoon or two more all-purpose flour.
• Season with restraint: The salt cod carries salinity; add salt cautiously and finish with a crack of black pepper at the end.
• Zest with confidence: A bit of extra grated lime zest lifts the aroma without adding liquid.
• Crispness check: If a test fritter absorbs too much neutral oil, the oil is underheated; let it return to temperature between batches.

Make-ahead and storage

Desalt and flake the salt cod in advance; keep chilled. Mix the dry ingredients—all-purpose flour, baking powder, a pinch of salt, and black pepper—ahead as well. Combine with the wet ingredients—egg, sparkling water, and the aromatics with lime—just before frying for best lift. Leftovers re-crisp in a hot oven in 8 to 10 minutes; avoid microwaving, which softens the crust.

Variations

• Herb-forward: Increase parsley and thyme for a greener, garden-bright profile.
• Spice shift: Swap the hot chili for a milder pepper, or add a touch more black pepper for warmth without extra heat.
• Citrus twist: Add a final grate of lime zest over the platter right before serving.

Why it works

The pairing of well-desalted, gently poached salt cod with vigorous leavening from baking powder and cold, bubbly sparkling water creates a batter that puffs quickly in hot neutral oil. Aromatics—garlic, scallion, parsley, thyme, and chili—infuse the crumb, while the brightness of lime keeps each bite lively. The result is crisp outside, moist within, and unmistakably Saint-Pierrais.