← Nouns Cooking · French

Ingredients

• 400 g Salt cod (bacalao)
• 250 g plain flour
• 1 tsp bicarbonate of soda
• 250 ml cold water (or milk)
• 3 Spring onion, finely chopped
• 3 cloves Garlic, crushed
• ½ bunch Parsley, finely chopped
• 2 sprigs Thyme, leaves picked
• ½ Scotch bonnet chilli, deseeded and finely chopped
• 1 lime, juiced
• oil, for deep-frying
• Black pepper

Method

1. Soak the salt cod in cold water in the fridge for 12 hours, changing the water 3 or 4 times. Drain.
2. Put the cod in a pan of fresh cold water, bring to the boil and simmer for 10 min. Drain, cool, then remove any skin and bones and flake the fish finely with a fork.
3. Whisk the flour and bicarbonate with the water to a thick, smooth batter. Stir in the cod, spring onions, garlic, herbs, chilli, lime juice and plenty of pepper. Taste a little cooked fish first; add salt only if needed.
4. Heat 5 cm of oil in a deep pan to 175°C (350°F). Drop in teaspoons of batter, a few at a time, and fry for 3–4 min, turning, until puffed and deep golden.
5. Drain on kitchen paper and serve hot with lime wedges and hot sauce.

Tips

• Scotch bonnets are very hot: wear gloves to chop and use less for children.
• Never leave hot oil unattended, and keep a lid nearby. Contains fish and gluten.

Sources

Written in our own words after cross-checking these recipes:

196 Flavors Saveur Great British Chefs