Accras (Fish Fritters)2017-05-31
- Servings: 2 or 3
Accras are a popular dish of the Caribbean, the West Indies (Antilles) and some parts of Africa. In the French Antilles, it is part of the créole cuisine and is called Accras de Morue (salt cod fritters)
Initially it was always prepared with salt cod but nowadays it can be replaced by any salted or fresh white fish. My recipe uses fresh white fish fillets.
- 200 g of fresh white fish fillets (no bones, no skin)
- 1 cup of all-purpose flour
- 3 scallions, finely cut
- 3 cloves of garlic, minced
- 1 small bunch of parsley (or coriander), finely cut
- 1 lime, zest and juice
- 1/2 scotch bonnet fresh chili, seedless and minced
- 1 tsp baking soda
- 1 egg
- 1/4 cup milk or a bit less
- 5 Black peppercorns
- 1 bay leaf
- Salt and pepper, to taste
- Oil for frying
Poach the fish in salty water with one bay leaf and the peppercorns. Remove when cooked (it will take about 3 to 4 miinutes) and put in a dish.
Crumble the fish with a fork then add the scallions, the parsley, the zest and juice of the lime, the garlic and the chili. Mix well. Season with salt and pepper.
In another bowl blend the flour, the egg, the milk, the baking powder to obtain a thick batter then combine with the fish.
Heat the oil in a deep frying skillet, and when hot enough, drop spoonfuls of the mixture into the oil and fry until both sides are golden brown.
Put the fried Accras on a paper towel to drain the excess oil then serve hot with some lime wedges or a sauce of your choice.