French cod dish "Accra"

Votes: 1

Time: 30 min plus dough kneading time
Complexity: easily
Servings: 6

French dish "Accra" made from cod - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cod:

225 g salted cod, separated into fibers
1 sprig of fresh thyme
2 sprigs of parsley
1 stalk of green onions
2 chives
1/4 tsp ground allspice
1/2 Jamaican Scotch Bonnet chili pepper
Corn oil for deep frying (5cm)

Dough:

1 cup wheat flour
Salt and ground black pepper
2 eggs
1/2 cup milk

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

For the dough, combine the flour and seasonings in a medium bowl. Make a well in the center of the flour mixture and beat in the eggs one at a time, whisking until the mixture forms a thick, smooth paste.

Cover the bowl with a damp cloth and let sit for 1-4 hours.
For cooking fishPlace the cod, thyme, parsley, green onions, chives, allspice, and chili pepper in a food processor and process until a thick paste forms. Stir this paste into the dough.

Heat corn oil in a heavy cast-iron skillet or deep fryer to 180-190°C (350-375°F), filling to a depth of 5 cm (2 inches). Drop batter pieces into the oil, teaspoonfuls at a time. Fry until the accras are light brown, turning once. When done, remove the accras with a slotted spoon and place on a paper towel to absorb excess oil.

Author of the recipe - Food writer Jessica B. Harris, author of Sky Juice and Flying Fish: Traditional Caribbean Cooking

Categories:

recipe / Deep-frying / Appetizers / Fish appetizers / Caribbean cuisine

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