Accras de Morue is a traditional French Guianan recipe for a classic snack or starter of deep fried fritters of salt cod, onion, garlic and chilli in a flour, egg, baking soda and water batter. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Accras de Morue.
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Accras are deep fried fish fritters traditionally made with salt cod. Variations of this snack are popular all over the West Indies.
Due to frying in oil, the hot chilli loses its heat in this recipe, so you might want to use a bit more than you think is needed, especially if you like things spicy. Accras can be served as an starter or as an accompaniment to the main meal.
Ingredients:
250g salt cod
2 onions, peeled and minced
2 garlic cloves, peeled and pressed
1 hot chilli, minced finely (more or less to your taste)
handful fresh parsley leaves, chopped finely
1 1/2 tbsp lime juice
salt and freshly-ground black pepper, to taste
200g plain (all purpose) flour
250ml water
2 eggs, separated
1 tsp baking soda
oil for frying
Method:
The night before, wash the salt cod under cold, running water to remove any excess surface salt. Place in a bowl, cover with plenty of water and set aside to soak over night. If you can, change the water 2 or 3 times during this period.
The following day, drain the fish then place in a saucepan. Cover with plenty of water then bring to a simmer over medium heat. Continue simmering for about 20 minutes, until the fish is soft and tender. Drain the fish and set aside until it can be handled. Whilst the fish is still warm flake the fish, removing any bones and skin as you do so.
Transfer the fish to a mixing bowl and flake further with a fork.
Mix the fish with the minced onions, pressed garlic, minced hot pepper, parsley, lime juice, then season with salt and freshly-ground black pepper, to taste.
Stir in the flour, then beat in the water and egg yolks. Finally, stir in the baking soda.
In a separate bowl beat the egg whites until stiff, then fold them into the batter.
Heat a 3cm depth of oil in a wok or cast iron casserole (Dutch oven). You want the oil to reach about 180C. When hot drop in the accra batter by heaped tablespoonfuls. Don't over-crowd the accras — you'll need to fry in several batches.
Cook until golden brown, turning once for even cooking. Total frying time should be about 2 minutes.
Remove with a slotted spoon or spider and drain on paper towels to remove any excess oil.
Serve hot with lime wedges or your favourite dipping sauce.
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