Recipe courtesy of Jessica Harris
Acras de Morue
- Total: 4 hr 30 min
- Prep: 4 hr 10 min
- Cook: 20 min
- Yield: 6 servings
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- Total: 4 hr 30 min
- Prep: 4 hr 10 min
- Cook: 20 min
- Yield: 6 servings
Ingredients
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)
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.
