Accra de Morue — Crispy Caribbean Fritters

Préparation

1. 1

   Desalt the cod: soak it in cold water for at least 12 hours, changing the water 3 times. Taste to check remaining saltiness.

2. 2

   Poach the cod for 10 minutes in gently simmering water. Drain, leave to cool, then finely flake, removing skin and bones.

3. 3

   Blend the onion, garlic, spring onion and chilli (deseeded for less heat). Mix with the flaked cod.

4. 4

   In a bowl, mix the flour and baking powder. Make a well, add the beaten eggs and milk gradually to form a thick batter. Fold in the spiced cod, season with pepper.

5. 5

   Heat the oil to 170°C. Using two spoons, shape small quenelles and drop them into the oil. Fry in small batches, 3-4 minutes, until golden.

6. 6

   Drain on kitchen paper. Serve immediately with a sauce chien (onion, chilli, lime, olive oil) or a ti-punch.