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1
Place the salt cod in a bowl, cover with cold water, and refrigerate for 24 to 36 hours, refrigerated, changing the water often.
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2
Press all of the excess water out of the salt cod and finely chop.
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3
Heat 1 tablespoon of the butter in a medium skillet over medium-high heat.
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4
Add the onions and cook until softened, about 3 minutes.
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5
Add the chopped cod and cook for 3 to 4 more minutes.
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6
Drain any excess liquid and discard liquid.
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7
Place cod-onion mixture in the bowl of a food processor and pulse until finely chopped, stopping to scrape down the sides as needed.
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8
Set aside.
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9
In a heavy bottomed 2 1/2-quart saucepan, combine the water, remaining 1/4 cup butter, salt, and cayenne.
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10
Bring to a rolling boil.
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11
Remove from the heat and add the flour, all at once, to the pan and quickly stir vigorously with a wooden spoon to incorporate the flour into the liquid.
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12
Return the pan to the stove, and over a medium-low heat, continue to cook and stir the dough over the fire.
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13
Do this until the dough pulls away from the sides of the pan and forms a ball.
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14
Remove from the heat and cool dough to 140 degrees F, about 5 minutes.
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15
Pour the vegetable oil into a heavy stockpot or deep fryer to a depth of 3 inches.
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16
Preheat oil to 360 degrees F.
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17
Add 1 egg to the dough mixture and beat well with a wooden spoon until completely incorporated.
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18
Continue adding the remaining eggs, 1 at a time, waiting until each egg is incorporated before adding the next egg.
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19
Stir the cod mixture into the dough.
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20
Spoon tablespoon-sized balls of dough into the preheated oil.
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21
Fry until cooked through and golden brown, about 4 minutes per batch.
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22
Using a slotted spoon, remove fritters from the oil and drain on a paper towel-lined plate.
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23
Season generously with the Essence and serve hot with Spicy Tomato Sauce.
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24
Heat the oil in a medium saucepan over medium-high heat.
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25
Add the onions, salt, and black pepper and saute until the onions are translucent, about 2 minutes.
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26
Add the garlic, crushed red pepper, and tomato paste, and cook, stirring, for 1 minute.
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27
Stir in the tomatoes, bay leaf, and chicken stock, and bring to a boil.
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28
Reduce the heat and simmer, stirring occasionally, for 30 minutes.
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29
Add the basil and oregano the last 5 minutes of simmering.
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30
Remove from the heat, remove and discard the bay leaf, and pulse the mixture in a food processor or blender until pureed but still slightly chunky.
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31
Serve immediately or store, refrigerated, in an airtight container for up to 2 days.
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32
Reheat in a saucepan over low heat.
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33
Combine all ingredients thoroughly and store in an airtight jar or container.
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34
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
