CODFISH PUPPIES
Provided by Sunny Anderson
Categories appetizer
Time 12h35m
Yield 16 fritters
Number Of Ingredients 14
Steps:
- Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse.
- Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges.
EGGPLANT AND ONION SOUP WITH FRESH THYME
This soup tastes better the next day. So here's a perfect opportunity to get a head start on tomorrow's dinner or prepare something ahead for a dinner party.
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Lightly brush eggplant halves with oil. Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft. Allow to cool. When the eggplant has cooled, scoop out flesh, chop coarsely and set aside. Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes. Combine with eggplant, thyme and stock in a 2 quart saucepan. Simmer for 15 minutes. Ladle into soup bowls.
Nutrition Facts : Calories 102 calorie, Fat 2.6 grams, SaturatedFat 0.2 grams, Carbohydrate 18 grams, Fiber 7 grams, Protein 6 grams
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