Unusual recipes

Salt Cod Beignets with Herbed Yogurt

Salt Cod Beignets with Herbed Yogurt



  • 3/4 cup 1/3-inch cubes dried salt cod*
  • 2 large garlic cloves, peeled, crushed
  • 1/4 cup canned evaporated milk
  • 1/2 teaspoon active dry yeast
  • 1 large egg, beaten to blend
  • 1 tablespoon butter, melted
  • 2 tablespoons minced chives
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon crushed fennel seed
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon cayenne pepper


  • 2 7-ounce containers whole-milk Greek-style yogurt**
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons each minced fresh dill, tarragon, parsley, and mint
  • 1 teaspoon finely grated lemon peel
  • Vegetable oil (for frying)

Recipe Preparation


  • Place cod in large bowl. Cover with 8 cups water. Soak overnight.

  • Drain cod. Rinse well; drain. Transfer to medium saucepan. Add next 3 ingredients. Bring to simmer. Reduce heat to low and gently poach fish 20 minutes. Drain. Reserve poaching liquid; discard bay leaf. Place fish and garlic on plate; using fork, finely mash.

  • Heat oil in small skillet over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Set aside.

  • Heat scant 1/2 cup reserved fish poaching liquid, evaporated milk, and sugar in small saucepan just to 105°F. Transfer to bowl; sprinkle yeast over. Let stand until spongy, about 15 minutes. Stir in egg and butter.

  • Whisk next 7 ingredients in large bowl. Stir in yeast mixture, then cod mixture and onion; stir until blended, about 1 minute.

  • Butter medium bowl. Transfer beignet batter to bowl; cover with plastic wrap. Let stand at room temperature 1 hour (batter will rise slightly). DO AHEAD Can be made 1 day ahead. Refrigerate. Let stand at room temperature 1 hour before continuing.


  • Mix all ingredients except oil in medium bowl. Season to taste with salt and pepper. Cover and chill.

  • Pour enough oil into heavy large saucepan to measure depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 315°F to 325°F. Working in batches, scoop beignet batter by tablespoonfuls into hot oil. Fry until golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with herbed yogurt.

  • *Available at some supermarkets and at Italian markets as baccalà and at Spanish markets as bacalao.

  • **A thick yogurt; sold at some supermarkets and at specialty foods stores.

Photos by Lendon FlanaganReviews Section

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