Ingredients

Acras (Cod Fritters)

¾ pound salt cod

1 tub water for soaking

3 cups milk

6 green onions, finely chopped

6 cloves garlic, finely chopped

2 limes, zested and juiced

2 tablespoons chopped flat-leaf parsley

2 teaspoons chopped fresh thyme

½ habanero pepper, finely chopped (or to taste)

1 ¼ cups pastry flour

¼ cup cornstarch

1 ½ teaspoons baking powder

4 egg whites

1 pinch Salt and pepper

1 Oil for frying

Dog Sauce

2 green onions, finely chopped

2 tablespoons chopped flat-leaf parsley

1 clove garlic, finely chopped

1 Scotch bonnet, stem and seeds removed

Grated zest of 1 lime

½ teaspoon salt

¼ cup boiling water

2 tablespoons lime juice

2 tablespoons olive oil

Directions

Acras (Cod Fritters)

1. Rinse the salt cod under cold running water. Place in a large bowl and cover with cold water to desalt. Refrigerate for 24 hours, changing the water 3 times in the process. Drain. (If you prefer, you can desalt the cod for up to 48 hours; it will be slightly less salty.)

2. In a small pan, poach the cod in 500 ml (2 cups) barely simmering milk for about 20 minutes. Drain and break into very small pieces. Set aside.

3. Preheat the frying oil to 190°C (375°F). Line a baking sheet with paper towels.

4. In a large bowl, combine the cod, onions, garlic, lime zest and juice, parsley, thyme and habanero pepper

5. In another bowl, combine the flour, cornstarch and baking powder. Set aside.

6. In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.

7. Add the dry ingredients to the cod mixture. Stir well to combine. Add the remaining milk, stirring constantly. Using a spatula, gently fold in the egg whites. Season with salt and pepper.

8. Using a spoon, scoop out about 15 ml (1 tablespoon) of the batter for each fritter and drop into the hot oil. Fry about 8 fritters at a time until brown on all sides, about 5 minutes. Drain on the baking sheet. Serve immediately with Sauce Chien (Dog Sauce) or lime wedges. Tip: Wear kitchen or disposable gloves when chopping the habanero pepper.

Dog Sauce

1. In a bowl, combine the onions, parsley, garlic, Scotch bonnet, lime zest and salt. Add the boiling water and let stand for 5 minutes. Add the lime juice and oil. Mix well. Serve with Acras.

See more: Appetizer, North American, Fish, Fry, Lunch, Party Favourites

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