Accras De Morue Recipes
ACRAS DE MORUE
Steps:
- For the batter, mix the flour and the seasoning together in a medium-size bowl. Make a well in the middle of the flour mixture and break the eggs into the well 1 at a time while beating the mixture has become a thick, uniform paste.
- Cover the bowl with a dampened cloth and allow it to rest for 1 to 4 hours. For the fish, place the flaked codfish, thyme, parsley, scallion, chives, allspice, and chile in the bowl of a food processor and grind them together into a thick paste. Fold this paste into the acras batter.
- Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees F in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
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HOW TO MAKE CODFISH FRITTERS (ACCRAS DE MORUE)
Jan 27, 2022 De-salt the codfish for at least 12 hours in cold water and changing the water twice. In a saucepan filled with water, boil the codfish with the bay …
From caribbeangreenliving.com
Cuisine CaribbeanTotal Time 13 hrs 5 minsCategory Appetizer, Appetizers And SnacksCalories 183 per serving
From caribbeangreenliving.com
Cuisine CaribbeanTotal Time 13 hrs 5 minsCategory Appetizer, Appetizers And SnacksCalories 183 per serving
- De-salt the codfish for at least 12 hours in cold water and changing the water twice. In a saucepan filled with water, boil the codfish with the bay leaves if using. If not boil codfish in enough water for at least 30 minutes. Remove from water and let codfish cool before shredding and removing any bones.
- In a large bowl, whisk together, flour and water to make a very moist dough. Add shredded codfish and all spices. If you want a homogeneous mixture pour mixture into a blender and blend for less than 1 minute. Mix together beaten egg yolk and vinegar. Season to taste. Put mixture in refrigerator for at least 10 to 15 minutes.
- Heat enough oil for batter. Remove batter from refrigerator add baking soda and mix. Beat egg white to almost stiff. Add to batter and gently blend well.
- Drop by the spoonful into hot oil. Do not overload. Cook until golden brown and crispy, turning once on each side. Drain on paper towel.
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Jul 3, 2015 Dissolve the salt in the water. Make a well in the flour and baking soda mixture. Add the water a little at a time until you have a thick batter. Stir …
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4.7/5 (9)Total Time 12 hrs 55 minsCategory AppetizerCalories 68 per serving
- Place codfish in a medium pot and cover with water. Let the fish soak in the water for at least 12 hours or overnight, Changing the water at least once. Drain the water from the fish and cover it again with fresh water. Put the pot on the stove and bring the water/codfish to a boil. Reduce heat to a simmer and cook for 15 minutes. Remove from heat and set aside.
- In a mini prep food processor add the parsley, scallions and habanero. (Half a pepper gives a very subtle heat and flavor while the whole pepper adds more kick -- I like kick!) Pulse several times until veg is chopped fine. Transfer to a small bowl and set aside.
- Drain the water from the codfish. Use your hands to break it apart into large chunks. Transfer fish to the mini prep and pulse until the fish is finely shredded. Set aside.
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