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.

Brandade

Ingredients

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

Method

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

Ingredients

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

Method

Combine wet ingredients.

Whisk in dry ingredients until combined.

Keep refrigerated.

Assembly

Portion into desired size.

Dip into beer batter.

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

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.