accras de morue

Accras De Morue

(Martinique & Guadeloupe)

Adapted from Jessica B. Harris’ excellent study of African food in the new world “Iron Pots & Wooden Spoons” p. 30:

• 2c. sifted all purpose flour
• 1c. water
• 1/3c. saltfish, flaked
• 1 small onion, minced
• 1 clove garlic, minced
• 3 scallions, minced
• 2 chives, minced
• 1 sprig fresh thyme, minced
• 2 sprigs parsley, minced
• 1/2 Guinea pepper-type chile, minced
• salt and freshly ground pepper to taste
• 2 eggs, separated
• 1/2 teaspoon vinegar
• 1/4 teaspoon baking soda
• oil for deep frying

Place the flour in a medium-sized bowl and drizzle in the water, stirring constantly to avoid lumps. Mix the flaked codfish, onion, garlic, scallions, chives, thyme, parsley, and chile together and mince them finely in a food processor (thorough prep can avoid this step). Season the codfish mixture and add it to the flour and water along with the egg yolks and vinegar. NOTE: The recipe can be prepared in advance up to this point. When ready to prepare, fold in the baking soda and the egg whites, beaten until stiff. Heat the flying oil to 350 to 375 degrees in a heavy iron pot or deep-far fryer. Dip the accras by the teaspoonful into the oil and brown on both sides. When done, remove with a slotted spoon and drain on absorbent paper. Serve warm.