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cod with pepper sauce

Cod balls with pepper sauce

door Linda Terrizzi

Delicious as a snack, as a snack at a party or 'just' with dinner. These balls of bakkeljauw (salted fish) are packed with flavour. The pepper sauce makes them extra tasty. If you don't like spicy, you can omit the Madame Jeanette pepper. Even then, these balls still taste delicious.

INGREDIENTS:

For the pepper sauce:

  • 1 onion, chopped
  • 2 cloves of garlic, pressed
  • 1 red pepper, diced
  • ½ Madame Jeanette pepper (optional)
  • ½ teaspoon of dried thyme
  • 1 tablespoon of dried parsley
  • 3 tablespoons of hot water
  • The juice of 1 lime
  • 2 tablespoons of sunflower oil
  • Salt to taste

For the cod balls:

  • 500 g cod
  • 100 gr wheat flour
  • A bag (8 gr) of baking powder
  • 50 ml of ice cold water
  • 3 eggs, beaten
  • 1 onion, chopped
  • 3 cloves of garlic, pressed
  • 1 red pepper, diced
  • ½ Madame Jeanette pepper (optional)
  • 1 teaspoon of dried thyme
  • 1 teaspoon of black pepper
  • Oil for baking

PREPARATION:

For the sauce:

Mix the onion, garlic, bell pepper and Madame Jeanette pepper in a food processor until you get very fine pieces. Mix in the thyme and parsley and add to the boiling water.



Stir well together and let the sauce cool. Now add the lime juice, the sunflower oil and salt to taste.

Serve the sauce in a small bowl.

For the cod:

Leave the cod for at least 6 hours (or preferably overnight) in cold water to desalinate.

Rinse the cod and pat it dry with paper.



Chop the fish into very small pieces.

Mix the wheat flour with the baking powder in a bowl. Add the eggs and ice water and stir until you get a smooth batter.

Mix here the cod, the onion, the garlic, the pepper, the Madame Jeanette pepper, the thyme and the pepper and stir well.

Heat a generous amount of oil in a deep frying pan. (180 degrees)



Spoon tablespoons of the batter into the oil and invert once.

Bake the balls a few at a time until they turn golden brown.

Drain the cod on kitchen paper and serve hot, along with the sauce.

Enjoy!


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