Imagine biting into a golden, crispy fritter that explodes with the vibrant flavors of the Caribbean, where every crunchy morsel tells a story of maritime tradition and culinary passion. Antilles Accras de Morue is not just a recipe; it's a delicious journey through the rich cultural heritage of the Caribbean, transforming humble salt cod into a mouthwatering delicacy that will transport your taste buds to sun-drenched islands with just one bite.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- Salt cod
- All-purpose flour
- Baking powder
- Onion
- Garlic
- Thyme
- Chili peppers
- Eggs
- Water
- Salt
- Pepper
- Oil for frying
Instructions
- Soak the salt cod in cold water for 24 hours, changing the water at least 3-4 times to remove excess salt. Drain and pat dry.
- Shred the desalted cod into small, fine pieces using your hands or a fork, removing any visible bones.
- Finely dice the onion, mince the garlic, and chop the chili peppers. Remove seeds from peppers for less heat if desired.
- In a large mixing bowl, combine the shredded cod, diced onion, minced garlic, chopped chili peppers, and fresh thyme leaves.
- In a separate bowl, whisk together the flour, baking powder, salt, and black pepper to create the dry mixture.
- Beat the eggs in a small bowl, then add water and mix thoroughly.
- Gradually add the wet egg mixture to the dry ingredients, stirring to create a smooth, thick batter that holds together well.
- Fold the cod and vegetable mixture into the batter, ensuring even distribution of ingredients.
- Heat oil in a deep frying pan or heavy-bottomed pot to 350°F (175°C). Use a thermometer for precise temperature.
- Using a spoon or small ice cream scoop, carefully drop small portions of the batter into the hot oil, frying in batches.
- Fry the accras for 2-3 minutes on each side until they turn golden brown and crispy, turning once.
- Remove the accras with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot, traditionally accompanied by a spicy dipping sauce or lime wedges.
Tips
- Salt Cod Preparation: Patience is key when desalting the cod. Ensure you change the water multiple times to remove excess salt and achieve the perfect flavor balance.
- Batter Consistency: The secret to perfect accras lies in the batter. It should be thick enough to hold together but not too dense. If it seems too runny, add a bit more flour; if too thick, incorporate a little more water.
- Oil Temperature Control: Maintain a consistent oil temperature of 350°F (175°C). Use a thermometer to ensure even cooking and prevent soggy or burnt fritters.
- Frying Technique: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure each accra gets crispy and golden.
- Serving Suggestion: Serve immediately after frying for maximum crispiness. Pair with a zesty lime-chili dipping sauce or a traditional Caribbean hot sauce for an authentic experience.
- Make-Ahead Tip: You can prepare the batter mixture in advance and refrigerate, but fry the accras just before serving to maintain their crisp texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
