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Recipe courtesy of Jessica Harris

Show: Cooking Live

Episode: Supper Club - Martinique

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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.

Recipe courtesy Jessica B. Harris, author Sky Juice and Flying Fish

My Private Notes

Name: Acras de Morue
Prep time: P0Y0M0DT4H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 6 servings
Ingredients: 1 cup flour; Salt and freshly ground black pepper; 2 eggs; 1/2 cup milk; 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)