Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz flour
- one glass of water
- one pinch of baking soda
- one onion
- clove of garlic
- 5 chives
- thyme
- parsley
- half one hot pepper
- salt
- pepper
- 4 oz cod
- 2 eggs
- one drop of vinegar
Directions
Place the cod into cold water for a few hours then make it boil for thirty minutes. Whisk the flour and add the water little by little, do not make it lumpy.
Let the cod cool, take the skin and the bones off, mince the cod thinly with the onion, the garlic, the chives, thyme, parsley and hot pepper. Season this batter to your taste and add 2 egg yolks, the drop of vinegar and, just before cooking, the pinch of baking soda and the egg whites stiffly-beaten. Dip the batter in very hot oil for about 5 minutes in small quantities.
Category:Martiniquais Recipes
Category:Martiniquais Meat Dishes