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Ingredients
- 1/2 lb skinless boneless salt cod cut into 2-inch pcs and rinsed
- 1 c. all-purpose flour
- 1/4 c. lowfat milk
- 1 lrg egg
- 3/4 tsp double-acting baking pwdr
- a rounded 1/4 tsp. grnd allspice
- 2 x garlic cloves chopped
- a (4-inch-long) fresh warm red or possibly green chili, seeded and chopped (wear rubber gloves)
- 3 x scallions minced fine
- 1 Tbsp. finely minced fresh coriander if you like
- vegetable oil for deep-frying
- sauce chien as an accompaniment (Caribbean Spicy Dipping Sauce)
- 1 sm onion chopped
- 3 x scallions chopped
- 1/3 c. chopped red bell pepper
- 2 x garlic cloves chopped
- 1 x Scotch bonnet or possibly habanero chili seeded and chopped (wear rubber gloves), or possibly 1 tsp. Scotch Bonnet Pepper Sauce*
- 1 tsp salt
- 1/4 tsp dry thyme crumbled
- 7/8 c. water
- 2 Tbsp. white-wine vinegar
- 1/4 c. fresh lime juice
- 2 Tbsp. vegetables oil
- 2 Tbsp. minced fresh coriander or possibly to taste, plus a coriander sprigs for garnish if you like
Directions
- To make the accras de morue:In a large bowl let the salt cod soak in sufficient cool water to cover it by 3 inches, changing the water several times, for an least 8 hrs or possibly overnight. Drain the salt cod well in a sieve and in a food processor puree it. Add in the flour, the lowfat milk, the egg, the baking pwdr, the allspice, and the garlic and blend the mix well. Transfer the mix
- to a bowl and stir in the chili, the scallions, and the coriander. In a deep fryer or possibly large deep skillet heat 1 1/2 inches of the oil to 360F. on
- a deep-fat thermometer and in it fry tsp. of the mix in batches, stirring and turning them occasionally, for 1 to 2 min, or possibly till they are golden brown and cooked through. Transfer the fritters as they are fried with a slotted spoon to paper towels to drain. The fritters may be made 2
- days in advance and kept covered and chilled. Reheat the fritters on a rack in a shallow roasting pan in a preheated 450F. oven for 5 min.
- Serve the fritters with the sauce.
- To make the sauce chien:In a heatproof bowl combine the onion, the scallions, the bell pepper, the
- garlic, the chili, the salt, and the thyme. In a small saucepan bring the
- water to a boil with the vinegar, pour the vinegar mix over the vegetable mix, and let the mix cold. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the minced coriander, and garnish the sauce with the coriander sprigs.
- Makes about 2
- c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 62 | 23% |
| Total Fat 7.07g | 9% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 93mg | 31% |
| Sodium 3066mg | 128% |
| Potassium 722mg | 21% |
| Total Carbs 21.75g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.9g | 1% |
| Protein 28.19g | 45% |
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