Acrats de Morue

Ingredients

 * 1 ½ 	c 	flour, all-purpose
 * ½ 	ts 	salt
 * 2 	md 	eggs
 * 3 	tb 	butter, unsalted; melted, cooled
 * 1 	c 	milk, whole
 * ½ 	lb 	salt codfish
 * 1 	ea 	pepper, hot; seeded
 * 2 	ea 	Scallions; chopped fine
 * 1 	ea 	garlic cloves; crushed
 * 1 	tb 	parsley; chopped
 * ½ 	ts 	thyme
 * 1 	ea 	allspice berry; ground
 * pepper, black; to taste
 * oil, vegetable

Directions

 * 1) Sift flour and salt into bowl. Beat eggs with butter and add to flour mixture. Add milk gradually, stirring only to mix. Add more milk if batter is too stiff.
 * 2) Cover, allow to stand 3 hours. Meanwhile, soak in cold water. Drain, remove bones and skin. Pound  in mortar with hot pepper. Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste.
 * 3) Stir into batter and stand 30 minutes. Heat oil in deep fryer (375F) and fry mixture by heaping tablespoons until golden brown. Drain on paper towels and keep warm.