| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Vegetables | Caribbean | February 19 | 1 | servings |
INGREDIENTS
| 1/2 | lb | Skinless boneless salt cod; cut into 2-inch |
| ; pieces and rinsed | ||
| 1 | c | All-purpose flour |
| 1/4 | c | Milk |
| 1 | lg | Egg |
| 3/4 | ts | Double-acting baking powder |
| A rounded 1/4 teaspoon ground allspice | ||
| 2 | Garlic cloves; minced | |
| A; (4-inch-long) fresh | ||
| ; hot red or green | ||
| ; chili, seeded and | ||
| ; minced (wear rubber | ||
| ; gloves) | ||
| 3 | Scallions; chopped fine | |
| 1 | tb | Finely chopped fresh coriander if desired |
| Vegetable oil for deep-frying | ||
| Sauce chien as an accompaniment; (Caribbean Spicy | ||
| ; Dipping Sauce) | ||
| 1 | sm | Onion; minced |
| 3 | Scallions; minced | |
| 1/3 | c | Minced red bell pepper |
| 2 | Garlic cloves; minced | |
| 1 | Scotch bonnet or habanero chili; seeded and minced | |
| ; (wear rubber | ||
| ; gloves), or 1 | ||
| ; teaspoon Scotch | ||
| ; Bonnet Pepper | ||
| ; Sauce* | ||
| 1 | ts | Salt |
| 1/4 | ts | Dried thyme; crumbled |
| 7/8 | c | Water |
| 2 | tb | White-wine vinegar |
| 1/4 | c | Fresh lime juice |
| 2 | tb | Vegetables oil |
| 2 | tb | Chopped fresh coriander; or to taste, plus a |
| ; coriander sprigs | ||
| ; for garnish if | ||
| ; desired |
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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