| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Grains, Vegetables |
|
Martinique, Fish, Appetizers, Upload |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour, all-purpose |
| 1/2 |
ts |
Salt |
| 2 |
md |
Eggs |
| 3 |
tb |
Butter, unsalted; melted, cooled |
| 1 |
c |
Milk, whole |
| 1/2 |
lb |
Salt codfish |
| 1 |
|
Pepper, hot; seeded |
| 2 |
|
Scallions; chopped fine |
| 1 |
|
Garlic cloves; crushed |
| 1 |
tb |
Parsley; chopped |
| 1/2 |
ts |
Thyme |
| 1 |
|
Allspice berry; ground |
|
|
Pepper, black; to taste |
|
|
Oil, vegetable |
INSTRUCTIONS
Sift flour and salt into bowl. Beat eggs with butter and add to flour
mixture. Add milk gradually, stirring only to mix. Add more milk if batter
is too stiff. Cover, allow to stand 3 hours.
Meanwhile, soak fish in cold water. Drain, remove bones and skin. Pound
fish in mortar with hot pepper. Add scallions, garlic, parsley, thyme,
allspice, and black pepper to taste. Stir into batter and stand 30 minutes.
Heat oil in deep fryer (375F) and fry mixture by heaping tablespoons
until golden brown. Drain on paper towels and keep warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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