This recipe is from Bruxelles, Belgium
Comments: Delicious as a hors-d’oeuvre or a main dish. At its best served along with a punch.
1 [3 1/2-ounce / 100-g] piece whole cod 1/2 West-Indies pepper 6 chive sprigs 4 cloves garlic Pepper 2/3 cup + 1 tablespoon [98.75 g] flour 1 [1-tablespoon / 7-g] package active dry yeast Hot frying oil 1 parsley sprig Boil cod for 20 minutes, to get rid of the salt; drain. Boil cod for 20 minutes more, into clean boiling water. Skin and bone cod; crumble cod meat with your fingers. Finely chop together West-Indies pepper, chives and garlic. Mix into cod crumbs; pepper to taste. Into a bowl, sift together flour and yeast; sprinkle all over cod mixture. Make a small hole in the center; pour in enough water to get a smooth, doughnut-like dough. Set aside for 20 minutes. Preheat oil into a deep-fryer; drop small spoonfuls of mixture at a time into hot oil in frying basket. Fry until puffed and golden; drain onto paper toweling. Repeat with remaining mixture. Serve immediately onto a serving plate, garnished with parsley sprig.