Fishcod Acras Recipe

                                                                                                      

 
Fishcod acra is one of the best-known dishes in West Indian gastronomy. The African origin of the word acra is "vegetable fritter" in the Ewe language of Dahomey. There is still some debate as to when the habit was first adopted of adding cod to the preparation, or any other ingredient other than vegetables. The cod version, "acras de morue", used to be called "Lozi", which in the Dahomean language means "Caiman's eye", a term used by the elders and which has since disappeared. Nowadays, more noble ingredients such as lobster or sea urchin can be found in acras. It's a gastronomic genre that has abandoned the working-class breakfast for luxurious notes. But in some families, those who practice fasting, vegetable acras are eaten on Good Friday: acras with giraumon (a type of pumpkin), carrot and Caribbean cabbage, a way of honoring the traditional acras.

RECIPE :

Ingredients:

- 250 g desalted cod
- 200 g flour
- 1 onion
- 2 garlic cloves
- 1 chili pepper (optional, according to preference)
- 1 bunch fresh parsley
- 1 egg
- 1 baking powder bag
- Salt and black pepper
- Frying oil 

Instructions:

1) Start by desalting the cod if it is salted. Soak it in cold water for at least 24 hours, changing the water several times.
2) Once desalinated, drain the cod and flake finely with a fork.
3) Chop the onion, garlic, chilli and parsley.
4) In a large bowl, mix the crumbled cod with the chopped ingredients.
5) Add the flour, baking powder, beaten egg, salt and black pepper to the cod mixture. Mix to a smooth, thick paste.
6) Heat the frying oil to around 180°C.
7) Using a tablespoon, form small balls of dough and dip them into the hot oil.
8) Fry for 3-4 minutes until golden and crisp.
9) Drain on paper towels. Serve hot with a chili or Creole sauce to accompany.

Bon appétit!