“Accras de Morue” are one of my absolute favourite starters or snacks from the French Caribbean (Antilles), which is where my husband comes from. I’ve been enjoying them since he and I got together, especially on special occasions, they’re actually addictive! I’ve posted a recipe before but this is a revised, better version which I’m hoping you will love.
Ingredients:
400g of salt fish (soak in water the day before)
Half a cup of milk
2 sachets of dried yeast (about 15g in total)
Fresh parsley
6 spring onions
4 cloves of garlic
1 ts black pepper
1 ts Allspice
Fresh thyme
300g of self raising flour
2 eggs
The juice from one lemon
1 chilli pepper
Vegetable oil for frying
A pinch of salt
How to:
1. Make sure you have soaked the salt fish in cold water the night before.
2. Place the salt fish in a pot filled with cold water, let simmer for 5 minutes.
3. Take the fish out of the pot, and into a blender (do not blend yet).
4. Put the milk on the heat until it is warm (not boiling), and add the yeast, stir and turn off the heat.
5. Chop the parsley very thinly, the spring onions, the garlic and the thyme.
6. In the blender, blend the salt fish, the garlic, the flour, the eggs, the milk and yeast, the lemon juice and the red chilli pepper.
7. Add 20cl of water and a teaspoon of salt.
8. Blend everything for 1 or 2 minutes, then pour the mixture into a large bowl. The mixture should be smooth and slightly ‘elastic/stretchy’. If it’s too tough, add some water. If it’s too liquid, add more flour.
9. Place the mixture in a bowl and add the parsley, the spring onions, the salt, thyme, black pepper and Allspice, and stir until fully incorporated.
10. Wrap the bowl with cling film and let it rest/rise for 1 hour.
11. Heat the oil at 170 degrees in a deep fryer.
12. Use a wet spoon to make small balls of the mixture and place it gently inside the oil once it’s hot, for 2 or 3 minutes. Turn them occasionally.
13. Serve hot and crispy with a dip of your choice. Enjoy!
À la Waïki 