Cod fritters, tomato and pepper rougail, chopped frisée salad
In this recipe we visit Guyana with cod fritters and Morris island for the Rougaille sauce. A slightly spicy dish that places cod as the star of the dish.
IngredientsRecipe for 12 tapas
Cooking the cod
- Salt and pepper
Preparation time: 45 min
Preheat your Fryer at 425 °F
- Cod fritters
In a mixing bowl, combine the flour, baking powder, salt, eggs and milk. Mix until smooth.
Add the minced onion, minced garlic, chopped parsley, diced yellow pepper and jalapeno as well as the sambal oelek. Combine thoroughly. Add the cod and mix again. Set aside in the fridge for an hour before frying.
- Cooking the cod
Bring the thyme, milk, water and garlic to a boil. Add the cod and cook for 5 minutes or until cooked through. Remove the cod and set aside in the fridge.
Crush 2 cloves of garlic (for cooking the cod) and peel and mince 3 cloves of garlic for the fritters and 2 cloves for the sauce.
Clean and dry the parsley and then chop it.
Peel and mince the red onion.
Clean and remove the seeds from the red pepper and jalapeno. Cut them in small cubes.
Keep 2 jalapenos for the sauce.
Remove the seeds from the tomatoes and then cut the flesh into small cubes. Keep the seeds in the fridge.
- Rougaille sauce
For the sauce
In a food processor, combine the tomato seeds, vinegar, salt, pepper, sugar, garlic and peppers. Mix until you have a smooth liquid. Set aside in the fridge.
Combine the tomato cubes and minced onion with the liquid from the food processor.
Add the olive oil and season to taste.
For the salad
Roll the leaves and cut them as finely as possible. Set them aside in ice cold water.
Make sure to strain and dry them well before serving.
Once the fryer is at the right temperature, drop small portions of the fritter mix into the oil with the help of 2 spoons. The cooking time is determined by the coloration of the fritters. Remove from the fryer and set aside on absorbent paper.
Make a nice nest of the chopped salad in the bottom of your serving dish and garnish with the Rougaille sauce. Top with the fritters.
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