Recipe courtesy of Jessica Harris
Acras de Morue
Getting reviews...
- Total: 4 hr 30 min
- Prep: 4 hr 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 281
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 72 mg
- Sodium
- 271 mg
- Total: 4 hr 30 min
- Prep: 4 hr 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 281
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 72 mg
- Sodium
- 271 mg
Ingredients
Acras Batter:
Codfish:
Directions
- 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.
