Acras de Morue

Total Time:
4 hr 30 min
4 hr 10 min
20 min

6 servings

  • Acras Batter:
  • 1 cup flour
  • Salt and freshly ground black pepper
  • 2 eggs
  • 1/2 cup milk
  • Codfish:
  • 1/2 pound salted codfish, flaked
  • 1 sprig fresh thyme
  • 2 sprigs flat-leaf parsley
  • 1 scallion, including green top
  • 2 chives
  • 1/4 teaspoon ground allspice
  • 1/2 Scotch Bonnet chile
  • Corn oil, for frying (2 inches)
  • 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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