Salt cod

Directions

1. Place the cod in a container filled with fresh water for 24 hours, changing the water several times. ⏱ 24 hr
2. Prepare a doughnut batter by mixing flour, lukewarm milk, eggs, and a pinch of salt in a bowl. Mix well until you have a smooth batter, then let it rest. ⏱ ≈ 20 min
3. Carefully drain the fish, then cook it for 15 minutes in a container of cold water, gradually bringing the water to a boil. ⏱ 15 min
4. Rinse the fish again, then remove the skin and bones. Finely chop the flesh, adding the oil paint, finely chopped garlic, and chopped chives. ≈ 2 min
5. Once you have a smooth fish puree, mix it with the doughnut batter, stirring gently. Season generously with freshly ground pepper. ≈ 4 min
6. Heat up a deep fryer, and carefully add pieces of dough, about the size of a walnut. Fry the doughnuts until golden brown, and then place them on a plate lined with paper towels to drain. ⏱ ≈ 8 min
7. Serve hot, with a lemon wedge. ≈ 2 min
8. Place the cod in a pot of cold water, and optionally add thyme, bay leaves, and lemon juice. ≈ 3 min
9. bring to a boil, then let it simmer for 10 minutes. ⏱ 10 min
10. drain, and let it cool. Remove all bones and skin, then flake the cod. ⏱ ≈ 20 min
11. Finely chop the onions and chives. ≈ 8 min
12. In a large bowl, combine the chopped onion and chives, garlic, eggs, flour, water, and yeast. Crumble the cod and mix it with the remaining ingredients. Add the chili pepper to taste. ≈ 4 min
13. To achieve a smoother, creamier texture, you can blend the ingredients. ≈ 4 min
14. Allow at least 30 minutes for rest. ⏱ 30 min
15. Heat oil in a pan. Using a small spoon, pour the mixture into small, doughnut-shaped pieces. Let them cook on both sides until golden brown. ⏱ ≈ 7 min
16. Serve hot. ≈ 2 min