Acras

Acras
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • Ingredients
  • - 250 g (9 oz.) half-salted Cod fillet
  • 1 bunch parsley, bay leaf, malagueta pepper, bay rum leaves
  • 2 or 3 scallions
  • 1 onion, minced
  • sprigs of parsley
  • tsp. corn oil
  • 150 g (5 oz.) sifted flour
  • 100 ml (6 tbsp.) cooled scalded milk or equal parts water and milk
  • - 2 eggs
  • - Salt and pepper
  • - A pinch of ground chili
Preparing the cod

Desalt the cod; filet and remove the bones if necessary; cook with the "country" bouquet in court-bouillon;
drain; mash with a fork or in a food mill (do not use a blender);
add the oil and mix with a wooden spoon to soften the mixture;
add the chopped onion and chives.

Making the batter

Make a well with the flour, salt, pepper and chili
add the eggs one at a time, then the milk, mixing constantly to form a smooth, slightly runny batter
cover with a cloth and let rest for 1 hour at room temperature until the batter has risen slightly.

Cooking

Gently blend the batter into the cod mixture;
taking one teaspoonful at a time, drop the mixture into hot oil
turn over when the bottoms are browned; remove from the oil when browned on both sides;
place on paper towels; continue until all the batter is used up
serve with rougaille sauce or mayonnaise flavored with the juice of a lime.

Acras

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alt

This recipe was uploaded by Kye

 
 
malagueta is a small, tapered, green pepper that turns red as it matures.
bay rum leaves or laurel as i know them to be called

Method


Preparing the cod

Desalt the cod; filet and remove the bones if necessary; cook with the "country" bouquet in court-bouillon;
drain; mash with a fork or in a food mill (do not use a blender);
add the oil and mix with a wooden spoon to soften the mixture;
add the chopped onion and chives.

Making the batter

Make a well with the flour, salt, pepper and chili
add the eggs one at a time, then the milk, mixing constantly to form a smooth, slightly runny batter
cover with a cloth and let rest for 1 hour at room temperature until the batter has risen slightly.

Cooking

Gently blend the batter into the cod mixture;
taking one teaspoonful at a time, drop the mixture into hot oil
turn over when the bottoms are browned; remove from the oil when browned on both sides;
place on paper towels; continue until all the batter is used up
serve with rougaille sauce or mayonnaise flavored with the juice of a lime.
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