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Receta Accras De Morue (Salt Cod Fritters)
by Global Cookbook

Accras De Morue (Salt Cod Fritters)
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Ingredientes

  • 1/2 lb skinless boneless salt cod cut into 2-inch pcs and rinsed
  • 1 c. all-purpose flour
  • 1/4 c. lowfat milk
  • 1 lrg egg
  • 3/4 tsp double-acting baking pwdr
  • a rounded 1/4 tsp. grnd allspice
  • 2 x garlic cloves chopped
  • a (4-inch-long) fresh warm red or possibly green chili, seeded and chopped (wear rubber gloves)
  • 3 x scallions minced fine
  • 1 Tbsp. finely minced fresh coriander if you like
  • vegetable oil for deep-frying
  • sauce chien as an accompaniment (Caribbean Spicy Dipping Sauce)
  • 1 sm onion chopped
  • 3 x scallions chopped
  • 1/3 c. chopped red bell pepper
  • 2 x garlic cloves chopped
  • 1 x Scotch bonnet or possibly habanero chili seeded and chopped (wear rubber gloves), or possibly 1 tsp. Scotch Bonnet Pepper Sauce*
  • 1 tsp salt
  • 1/4 tsp dry thyme crumbled
  • 7/8 c. water
  • 2 Tbsp. white-wine vinegar
  • 1/4 c. fresh lime juice
  • 2 Tbsp. vegetables oil
  • 2 Tbsp. minced fresh coriander or possibly to taste, plus a coriander sprigs for garnish if you like

Direcciones

  1. To make the accras de morue:In a large bowl let the salt cod soak in sufficient cool water to cover it by 3 inches, changing the water several times, for an least 8 hrs or possibly overnight. Drain the salt cod well in a sieve and in a food processor puree it. Add in the flour, the lowfat milk, the egg, the baking pwdr, the allspice, and the garlic and blend the mix well. Transfer the mix
  2. to a bowl and stir in the chili, the scallions, and the coriander. In a deep fryer or possibly large deep skillet heat 1 1/2 inches of the oil to 360F. on
  3. a deep-fat thermometer and in it fry tsp. of the mix in batches, stirring and turning them occasionally, for 1 to 2 min, or possibly till they are golden brown and cooked through. Transfer the fritters as they are fried with a slotted spoon to paper towels to drain. The fritters may be made 2
  4. days in advance and kept covered and chilled. Reheat the fritters on a rack in a shallow roasting pan in a preheated 450F. oven for 5 min.
  5. Serve the fritters with the sauce.
  6. To make the sauce chien:In a heatproof bowl combine the onion, the scallions, the bell pepper, the
  7. garlic, the chili, the salt, and the thyme. In a small saucepan bring the
  8. water to a boil with the vinegar, pour the vinegar mix over the vegetable mix, and let the mix cold. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the minced coriander, and garnish the sauce with the coriander sprigs.
  9. Makes about 2
  10. c..