Recipe: Acras antillais de morue

Name: Acras antillais de morue
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 8 portions
Ingredients: 400 g de morue (d'atlantique si possible), soigneusement dessalée180 g de farine1 sachet de levure chimique délayé dans 5 cuillers à soupe de lait ou d'eau (les acras seront un peu plus onctueux donc plus mous avec du lait)1 botte de persil simple plat6 belles cives (ciboules) entières1/2 (selon puissance et goût personnel) piment antillais (celui en forme de minipoivron ou coussin, celui que les antillais nomment en référence à la partie charnue d'une certaine dame)4 belles gousses d'ail dégermées2 œufs entiers1 citron vert (seulement pour le jus)un peu d'eau1,5 à 2 litres d'huile de pépin de raisin pour la friture

By Dubarry ★ ★ ★ ★ ★ 4.6/5 (13 reviews) Fishes

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 8 serv.

Ingredients for 8 servings

400 g of cod (Atlantic if possible), carefully desalted
180 g of flour
1 packet of baking powder diluted in 5 tablespoons of milk or water (the acras will be slightly creamier and softer with milk)
1 bunch of flat parsley
6 beautiful whole chives (scallions)
1/2 (depending on strength and personal taste) Antillean chili pepper (the one shaped like a mini bell pepper or cushion, the one that Caribbean people refer to in reference to the fleshy part of a certain lady)
4 beautiful garlic cloves, degerminated
2 whole eggs
1 lime (juice only)
a little water
1.5 to 2 liters of grape seed oil for frying

Step-by-step directions

1- The day before or in the morning for the evening, desalt the cod by changing the water several times

2- Poach the cod according to custom (start with cold water and stop cooking as soon as gentle boiling resumes or shortly after, depending on the type of cod used, in pouch or dry), drain it and flake it by hand (remove residual bones and skin).

3- Chop and finely mince the parsley, peeled and degerminated garlic and chili pepper (remove the seeds, very spicy) and the chives, with their greens (remove the wilted end)

4- Dilute the baking powder in milk or water

5- Put in a food processor the flour, the cod, the diluted baking powder, the eggs, the garlic, the lime juice and mix while gradually pouring in a little water. Stop pouring water as soon as you have a soft dough. Do not mix too long to avoid making glue.

6- Pour the batter into a small bowl, add the parsley, chives and chili pepper; mix thoroughly with a spatula and let rest for at least an hour, covered and chilled for flavor development (longer if possible).

7- Heat 170° of neutral oil that can withstand high temperatures and prepare a wide container covered with absorbent paper.

8- With two tablespoons, form balls of batter and pour them one by one into the hot oil (do not fry too many acras at once, to avoid dropping the oil temperature too much and