A taste of French Outremer. A party for your taste buds, Accras de Morue is the perfect treat for your party needs. Make it as hot you like or not at all, it's really up to you.
Let's take a trip to the islands of the French outremer. This famous snack has its roots in West Africa with the word acara from the Ewe language of Dahomey which means "vegetable fritter or donut". While the West African version is vegetable-based, in the Carribean and creole version we use salted codfish.
Saucepan, Bowl, Whisk, Knife, Wooden Spoon, Frying Pan
Ingredients
FOR THE FISH
250GramsSalted Cod Fish10 oz
1Sprig Thyme
2Bay Leaves
FOR THE BATTER
1Spring Onion
1Small White Onion
1Chili PepperThai (if you can handle it you can always try a scotch bonnet at your own risk)
1TablespoonChives
1TablespoonParsley
150GramsAll-purpose Flour5 oz
2Eggs
100GramsMilk3oz
4GramsBaking Powder1/2 tsp
Instructions
Desalt the fish in cold water for 12 hours, change the water every 2 to 3 hours.
Boil the fish starting with cold water, bay leaf and thyme for 20 mn on a simmer.
Make the batter by mixing flour and baking powder, beat the eggs with milk, and whisk well with the flour, add salt.
Mince parsley, chives, onions and add it to the batter, mix well, cover and let rest 1 hour.
Remove skin and bones from fish, and crush with your finger until it starts to become a paste, add to the batter, mix well with a wooden spoon.
Bring vegetable oil to 160ºC (350ºF) and make small balls with a spoon. Flip them over when they start to get color on one side, cook them 3 to 5 minutes and remove them on a paper towel.
Serve with a spicy hot sauce such as Sauce Chien or our Aioli.