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Ingredients
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For the Beignets
For the Saffron Aioli
Method
For the Beignets
- 1
Prepare the Salt Cod
Soak the salt cod in cold water for 24 hours, changing the water several times. After soaking, drain and rinse the cod, then boil it in a pot of fresh water for about 15 minutes until tender. Drain again and flake the fish into small pieces.
- 2
Mix the Batter
In a large bowl, combine the all-purpose flour, baking powder, and black pepper. In another bowl, whisk together the egg and milk. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the flaked salt cod and chopped green onions.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can check the temperature with a thermometer or by dropping a small amount of batter into the oil; it should sizzle immediately.
- 4
Fry the Beignets
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry for about 3-4 minutes, or until they are golden brown and cooked through. Remove the beignets with a slotted spoon and drain on paper towels. Repeat until all the batter is used.
For the Saffron Aioli
- 5
Infuse the Saffron
In a small bowl, soak the saffron threads in a tablespoon of warm water for about 10 minutes to release their color and flavor.
- 6
Prepare the Aioli
In a mixing bowl, combine the mayonnaise, soaked saffron (with the water), minced garlic, and lemon juice. Mix well until smooth. Season with salt to taste.
- 7
Serve
Transfer the saffron aioli to a serving dish and serve alongside the warm salt cod beignets.