Recipe For Haitian Dish: Marinad

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Haitian marinades are a spiced batter, deep-fried fritter. Marinades are made with  fish, chicken, and also vegetarian. It’s quick and easy. It can also be made with cooked cod for the traditional variation of marinade. This goes well with banane peze (fried plantains), pikliz, and poule en sauce (stewed chicken).

Go inside for recipe.

 

Thanks to Haitian Observer For This Recipe.

Fish Marinade uses smoked herring or codfish. Gather following:

• 1 egg yolk
• 1 cup smoked herring or codfish
• 2 egg whites
• 1 tbspn salt
• 2 scallions
• 2 tbspn parsley
• 1 tsp each lime juice and hot sauce
• 1 cup flour
• 1 tbspn baking powder
• 2 1/2 cups water
• 1/4 cup oil

Combine all ingredients except oil, flour, and baking powder. Mix flour with baking powder in a separate bowl. Add flour/baking-powder mixture to rest of ingredients to make batter. Spoon dollops of batter into hot oil, turning them until brown.

Assemble following for Chicken Marinade:

• 3 cups flour
• 1 cup water
• 1 tsp each minced parsley and crushed chili pepper
• 2 tsp baking powder
• 1 cup cooked shredded chicken
• salt to taste
• 1 cup vegetable oil

Stir water into flour to make batter. Mix in chilies, parsley, and baking powder. Allow olio to stand for 60 minutes. Add chicken and salt. Spoon dollops of batter into hot oil, turning them until brown.

Prepare Vegetarian Marinade using a blender. Organize following:

• 1 minced shallot
• 1/2 chopped onion
• 1 crushed garlic clove
• 1 chopped scallion
• 2 cups water
• 1 tsp black pepper, parsley
• 1 tbspn Adobo
• 2 tsp hot sauce
• 2 eggs
• 2 tbspn baking soda
• 1 cup flour
• 1/2 cup olive oil

Blend water, shallot, onion, garlic, scallion, parsley, and Adobo. In mixing bowl add rest of ingredients plus blended ingredients to make batter. Spoon dollops of batter into hot oil, turning them until brown.

One comment

  • Reblogged this on Le Noir .

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