Beignets de Brandade Recipe

Beer Batter | Duo of Black Garlic & Raw Garlic Aiolis
Beer Batter | Duo of Black Garlic & Raw Garlic Aiolis








Beer battered beignets de brandade have been on our menu at The Chanticleer from the very first day we opened.  They’re incredibly delicious and they remain one of our biggest sellers.



454 g Salt Cod
226 g Yukon Gold Potatoes
100 ml Extra Virgin Olive Oil
100 ml Roasted Garlic Oil
10 cloves Roasted Garlic
1 tsp. Paprika


Soak salt cold in cold water for at least 48 hours, change water twice daily.

Poach salt cod in milk with fresh thyme, bay leaf, and peppercorns until cooked through and flaky, keep warm.

Boil Yukon gold’s in unsalted water until cooked, drain.

Add cod, potatoes, and roasted garlic to a stand mixer with a paddle attachment.

Mix on low speed while slowly drizzling in each oil. Chill in refrigerator until cold.

Beer Batter


550 g Amber Ale
50 g Vodka
400 g Cake Flour
10 g Baking Powder
20 g Kosher Salt


Combine wet ingredients.

Whisk in dry ingredients until combined.

Keep refrigerated.


Portion into desired size.

Dip into beer batter.

Cook in 350F/180C oil until golden brown and crispy.



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