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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 1 1/2 cups all-purpose flour
- 12 ounces beer
- 2 pounds baccala or stoccafisso (prepared according to instructions on page 10)
- 1 1/3 cups heavy cream
- 2 large egg whites
- 4 to 6 cups peanut oil
- 2 lemons
Method
- Place the flour in a medium bowl and stir in enough beer to form a batter the consistency of heavy cream.
- Cover the batter and set aside.
- Place the prepared baccala in a large bowl and, with two forks, finely shred the fish.
- Stir in the cream, blending the elements until thick.
- In another bowl, beat the egg whites until they form stiff but not dry peaks.
- Gently fold the egg whites into the creamed baccala.
- In a large, deep saute pan or a deep fryer, heat the peanut oil over a medium flame.
- With your hands, form ovals of the baccala mixture, about 3 inches or 2 inches, then quickly dip them in the beer batter.
- Fry the fritters in the very hot oil.
- Cook the fritters until deeply golden before turning them, then cook the other side, and remove them with a slotted spoon to absorbent paper towels.
- Present the fritters as fast as you can, with wedges of lemon and cold white wine.
