Ingredients:

300g fish ovaries (fish 'roe')
2 bay leaves
250g flour
250ml water (approx.)
50g fresh flat-leaf parsley, chopped
1 small onion
1 garlic clove
1 tsp baking powder
1 tsp fresh thyme (or 1/2 tsp of dry)
½ tsp hot pepper (habanero or scotch bonnet), finely chopped
salt and freshly-ground black pepper, to taste

You can use the roe raw in this recipe as you'll be deep frying later, but I like to lightly poach the rose first as that firms them, making them easier to chop.

Bring a pan of very lightly-salted water to a simmer. Add the bay leaves then drop in the roe. Cook gently for 3 minutes then drain and set aside to cool. Once cooled very finely chop the roe and set aside.

Coarsely chop the onion, parsley, thyme and garlic then combine these in a blender with the chilli. Pulse to chop finely then scrape into a bowl and set aside until needed.

Mix together the flour and water to form a paste then blend in the chopped vegetables and chopped roe. Season to taste with salt and black pepper then set aside, covered, to rest for 2 hours.

At the end of this time you can fry your accras.

Bring the frying oil to 180°C in a deep fryer, wok or large saucepan. When the oil is hot, with the aid of a tablespoon, drop balls of the batter in. Fry until light brown, turning mid-way, (about 5 minutes).

Take out with a slotted spoon, and let then drain on kitchen paper.

Serve warm with hot sauce.

Sint Maarten
Traditional
fish
flour
fish, offal, flour, onion, chillies
fish roe, fish ovaries, bay leaves, flour, flat-leaf parsley, onion, garlic, baking powder, thyme, habanero chilli, scotch bonnet chilli, hot pepper, salt, black pepper