West indian cod acras

Name: West indian cod acras
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Cuisine: En
Ingredients: 5 oz dried cod; 2 cups all-purpose flour; 2 egg whites; 2.5 tsp baking powder (1 sachet); 4 garlic cloves; 2 shallots; 4 sprigs parsley; 1 chili pepper (to taste); 1 sprig thyme; 1 tsp lemon juice; 1 large glass salted water (1½ cups, adjust as needed); Oil for frying; Salt to taste; Black pepper to taste

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Appetizer

Easy

55 min

278 Kcal

Cod accras are little bites of pure Caribbean sunshine. These golden fritters are perfectly crispy on the outside and wonderfully soft on the inside, packed with flaky cod and vibrant herbs and spices. Each bite delivers a delicious balance of savory and slightly spicy flavors that instantly awaken your taste buds. Served hot with a squeeze of fresh lemon, they’re irresistible as an appetizer, snack, or party favorite.

Preparation

Preparation20 min

Waiting time15 min

Cook time20 min

Cut the cod into pieces and soak for several hours in cold water. Poach in boiling water for 20 minutes, then drain.
Finely chop shallots, parsley and chili pepper. Remove thyme leaves and crush garlic.
Stir into cod, then add flour and baking powder. Mix well.
Pour in the salt water gradually, stirring to obtain a smooth, lump-free paste. Season with pepper
Beat the egg whites until stiff and fold gently into the batter with the lemon juice. Taste and adjust seasoning. Leave to rest for 15 minutes.
Drop in small spoonfuls of batter, let rise and brown on all sides.
Heat the frying oil until very hot (350°F/180°C).
Drain on paper towels and serve immediately.

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FAQ ❓

How do I get crispy cod acras?

For crispy acras, make sure the oil is hot before dipping the batter in it. A temperature of around 350°F/180°C is ideal.

How important is it to let the batter rest?

Letting the batter rest allows the ingredients to mix well and the yeast to start working, contributing to the lightness of the acras.

Can cod be replaced by other fish?

Yes, you can use other fish such as cod or tuna, but this will slightly change the taste and texture of the acras.

How do I know if the acras are cooked through?

The acras should be golden brown on all sides, floating on the surface of the oil. A good test is to cut one open to check that it's cooked all the way through.