| 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 | Egg | |
| 3/4 | t | 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 | T | Finely chopped fresh |
| coriander if desired | ||
| Vegetable oil for | ||
| deep-frying | ||
| Sauce chien as an | ||
| accompaniment Caribbean | ||
| Spicy | ||
| Dipping Sauce | ||
| 1 | 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 | t | Salt |
| 1/4 | t | Dried thyme, crumbled |
| 7/8 | c | Water |
| 2 | T | White-wine vinegar |
| 1/4 | c | Fresh lime juice |
| 2 | T | Vegetables oil |
| 2 | T | Chopped fresh coriander, or |
| to taste plus a | ||
| coriander sprigs | ||
| for garnish if | ||
| desired |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 7035
Calories From Fat: 3188
Total Fat: 354.6g
Cholesterol: 1202.9mg
Sodium: 37031.9mg
Potassium: 12615.5mg
Carbohydrates: 574.5g
Fiber: 79.4g
Sugar: 28.6g
Protein: 386.5g