Accras de morue, as they are known in French, hail from the island of Martinique and they are a popular dish even in mainland France. They are usually much smaller than this but I went for large chunky ones to save time and effort ! They used two ingredients from my Martinique-themed Kitchen Trotter box : Indian wood leaves (which you could leave out) and the worryingly named dog sauce mix, which is a mixture of garlic, dried onion, parsley and chilli.
Accras de morue / cod fritters
1tsp baking powder
10g dog sauce spices (a mix of garlic, dried onion, parsley and chilli)
2 Indian wood leaves
2 cloves of garlic
vegetable oil for frying
Put the cod in a big pot of cold water with the whole garlic cloves and the Indian wood leaves. Bring to the boil then turn off the heat and drain the fish. Leave to cool.
Remove the garlic and leaves. Put the fish in a bowl and mash it up.
Remove any bones that you can see sticking out of the fish. Finely chop the onion.
Add the onion and the dog sauce mix to the fish.
Put the flour, baking powder and water in a separate bowl and mix to form a dough.
Mix the mashed up fish into the dough. Chill in the fridge for an hour.
Heat the vegetable oil in a deep pan or a deep fat fryer. Drop spoonfuls of the mixture into the hot oil and cook on both sides until golden brown.
Drain off the excess oil on kitchen paper. Serve hot or cold, as nibbles with a dip, or with rice and salad as a main meal.
*** If you want to explore some more exotic cuisine, click through to see my country-by-country globecooking recipe index ***