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Recipes
September 2008

Salt Cod Beignets with Herbed Yogurt

Photography by Lendon Flanagan
Image may contain Food Dish Meal Platter and Fried Chicken

Recipe information

  • Yield

    Makes about 30 Servings

Ingredients

BEIGNETS

3

/4 cup 1/3-inch cubes dried salt cod*

8

cups water

1

3/4 cups whole milk

2

large garlic cloves, peeled, crushed

1

bay leaf

2

teaspoons olive oil

1

/2 cup minced onion

1

/4 cup canned evaporated milk

1

/2 teaspoon sugar

1

/2 teaspoon active dry yeast

1

large egg, beaten to blend

1

tablespoon butter, melted

1

3/4 cups cake flour

2

tablespoons minced chives

1

teaspoon finely grated lemon peel

1

teaspoon salt

1

/2 teaspoon crushed fennel seed

1

/8 teaspoon ground white pepper

1

/8 teaspoon cayenne pepper

HERBED YOGURT

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)

Need to make a substitution?

Preparation

  1. BEIGNETS

    Step 1

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

    Step 2

    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.

    Step 3

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

    Step 4

    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.

    Step 5

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

    Step 6

    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.

  2. HERBED YOGURT

    Step 7

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

    Step 8

    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.

    Step 9

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

    Step 10

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

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