Serves 2 - 4 as a snack
Ingredients
- 250g salt cod, thoroughly soaked
- 2 large eggs, separated
- 90g plain flour
- ½ tsp baking powder
- 1 tbsp olive oil
- 1 tsp finely chopped fresh rosemary
- ½ tsp chilli flakes, or to taste
- 1 garlic clove, finely grated
- Freshly ground black pepper
- Neutral oil, for frying
Method
Make sure the fish has been properly soaked. It should sit in water for 24 to 36 hours, changing the water several times.
Put the cod into a pan of fresh water and bring just below a simmer. Cook gently for 3 to 4 minutes, until just cooked and beginning to flake. Drain, reserving a splash of the cooking water, then remove any skin or bones and flake finely. Leave to cool slightly.
In a bowl, mix the flour and baking powder. Add the egg yolks, olive oil, rosemary, chilli flakes, garlic and plenty of black pepper. Add just enough of the cooking water to form a thick, smooth batter. Fold in the flaked cod until evenly distributed.
In a clean bowl, whisk the egg whites to soft peaks. They should be airy but not stiff. Gently fold the whites into the batter in two additions, keeping as much air in the mixture as possible. The batter should be light and spoonable.
Heat the oil in a wide saucepan to 170 to 175°C. Drop in heaped dessert spoons of batter, cooking in batches. Fry for 2 to 3 minutes, turning once, until puffed, crisp and deep golden. Lift out with a slotted spoon and drain briefly on kitchen paper.
Serve straight away, ideally with a good homemade mayonnaise.
