INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE CHIEN
To make the accras de morue:
In a large bowl let the salt cod soak in enough cold water to cover
it by 3 inches, changing the water several times, for an least 8
hours or overnight. Drain the salt cod well in a sieve and in a food
processor puree it. Add the flour, the milk, the egg, the baking
powder, the allspice, and the garlic and blend the mixture well.
Transfer the mixture to a bowl and stir in the chili, the scallions,
and the coriander. In a deep fryer or large deep skillet heat 1 1/2
inches of the oil to 360F. on a deep-fat thermometer and in it fry
teaspoons of the mixture in batches, stirring and turning them
occasionally, for 1 to 2 minutes, or until they are golden and cooked
through. Transfer the fritters as they are fried with a slotted spoon
to paper towels to drain. The fritters may be made 2 days in advance
and kept covered and chilled. Reheat the fritters on a rack in a
shallow roasting pan in a preheated 450F. oven for 5 minutes. Serve
the fritters with the sauce.
To make the sauce chien:
In a heatproof bowl combine the onion, the scallions, the bell
pepper, the garlic, the chili, the salt, and the thyme. In a small
saucepan bring the water to a boil with the vinegar, pour the vinegar
mixture over the vegetable mixture, and let the mixture cool. Stir in
the lime juice and the oil. The sauce may be made 2 days in advance
and kept covered and chilled. Let the sauce come to room temperature,
stir in the chopped coriander, and garnish the sauce with the
coriander sprigs. Makes about 2 cups.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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