Difficulty:[usr 2]
One hour in advance, soak the haddock in milk to desalinate it.
Prepare the donut batter:break the eggs, separating the yolks from the whites. Put the yolks in a bowl with the milk and beer, salt and pepper, then pour in the flour and the cornstarch, stirring with a whisk until you obtain a homogeneous paste. Put it for 2 hours in the fridge.
Peel the potatoes, cut them into large chunks, cook them in salted boiling water for about 25 minutes, until tender. Drain them, then mash them.
Drain the haddock, sponge it and crumble it, removing the pieces of skin and the bones, incorporate into the batter, then add the mashed potatoes and mix everything well. Heat frying oil to 180°C.
Beat the egg whites until stiff and fold them gently into the previous preparation. As soon as the oil is hot, drop spoonfuls of batter into it and cook the donuts for a few minutes on each side until golden brown. Drain on absorbent paper. Serve immediately.
Note:the Bintje, of Dutch origin, oblong and regular in shape, the bintje falls into the category of ware potatoes. With yellow skin and flesh, it is the queen of fries and mashed potatoes, and also remains the most consumed in France.
http://www.recettes-hubert.com/les-pommes-de-terre/
