Acrats de Morue

Ingredients

• 1½ cups all-purpose flour
• ½ tsp salt
• 2 medium eggs
• 3 tbsp unsalted butter; melted, cooled
• 1 cup milk, whole
• ½ lb salt codfish
• 1 hot pepper; seeded
• 2 scallions; chopped fine
• 1 garlic cloves; crushed
• 1 tbsp parsley; chopped
• ½ tsp thyme
• 1 allspice berry; ground
• black pepper; to taste
• vegetable oil

Directions

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