These little nuggets pack a big bite.
1 pound, salt cod fillets
1/2 bunch, chopped green onions
1/2 tsp chipotle pepper paste or powder
Soak the salt cod in water overnight changing the water two to three times to remove access salt. Flake the fish into bite sized pieces. Toss all ingredients together and set aside while you make the batter.
Batter:
1 Tbsp (15 mL) vegetable oil
1 egg
3/4 cup (175 mL) flat beer
1 1/3 cups (325 mL) flour mixed with pinch of salt and pepper
2 tsp (5 mL) baking powder
Combine egg with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Preheat oil to 350 degrees.
Note:
1. You can use cayenne pepper instead of chipotle pepper
2. This could also be served with a chipotle aioli as a dipping sauce.
Makes 10 servings.
Recipe By: Chef Sean Doucet