Acras De Morue Recipe - Cooking Index
Acras De Morue Recipe - Cooking Index
| Acras Batter | ||
| 1 cup | Flour | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Eggs | |
| 1/2 cup | Milk | |
| Codfish | ||
| 1/2 lb | Salted codfish - flaked | |
| 1 section | Fresh thyme | |
| 2 sections | Flat-leaf parsley | |
| 1 | Scallion, including green top | |
| 2 | Chives | |
| 1/4 teaspoon | Ground allspice | |
| 1/2 | Scotch Bonnet chile | |
| Corn oil - for frying |
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 until it 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 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.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9468) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.