Preparation time: 20 minutes
Resting time: 1 hour
Cooking time: A few minutes
Even a mountain of accras will disappear very quickly at cocktail hour when they're set out as hors d'oeuvre to accompany a glass of "ti-punch."
They can be made with leftover fish or shellfish: a quick way to bring an exotic note to leftovers from lunch or last night's dinner.
In Guadeloupe they are also made with vegetables, such as chayote or pumpkin… sometimes even with brains.
As with any classic, there are as many recipes as there are cooks. Some add a pinch of baking soda or baking powder to the flour, some use whole eggs, while others beat the egg whites separately to make the batter lighter. And it's a matter of taste whether you want to add a minced clove of garlic or replace the pinch of chili powder with a finely chopped hot red pepper to make really spicy acras!
Preparing the cod
- Desalt the cod; filet and remove the bones if necessary; cook with the "country" bouquet in court-bouillon;
- drain; mash with a fork or in a food mill (do not use a blender);
- add the oil and mix with a wooden spoon to soften the mixture;
- add the chopped onion and chives.
Making the batter
- Make a well with the flour, salt, pepper and chili;
- add the eggs one at a time, then the milk, mixing constantly to form a smooth, slightly runny batter;
- cover with a cloth and let rest for 1 hour at room temperature until the batter has risen slightly.
- Gently blend the batter into the cod mixture;
- taking one teaspoonful at a time, drop the mixture into hot oil;
- turn over when the bottoms are browned; remove from the oil when browned on both sides;
- place on paper towels; continue until all the batter is used up;
- serve with rougaille sauce or mayonnaise flavored with the juice of a lime.
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