Easy

Lime

unit

Salt

Sunflower oil

White onion

Flour

Chives

Garlic

Bicarbonate of soda

Coffee spoon

Chilli powder

Martinique codfish accras

To begin, desalinate the cod for 12 hours in cold water, changing the water several times.

The next day, place the cod in a saucepan, cover with cold water and cook slowly until boiling. Remove the cod from the water, leave to cool and gently remove the leaves. Set aside to cool.

To make the dough, place the flour and salt in a bowl, then gradually pour in 20 cl of water, stirring with a whisk, to obtain a slightly thick, smooth dough.

Peel and mince the garlic and onions, then wash and snip the chives. Wash and chop the chili pepper. Mix these ingredients with the minced cod and the paste to obtain a well-blended preparation.

Heat the oil in a frying pan or deep fryer to 180°C to cook the accras.

Place the bicarbonate in a small heap on the dough, then pour over the lemon juice. Wait 30 seconds before mixing the bicarbonate and lemon juice with the dough to obtain a homogeneous texture.

Using a tablespoon, scoop out portions of dough and slide them into the hot oil, spacing them evenly to ensure even cooking. Turn the accras over several times to ensure even browning.

Drain the accras on absorbent paper to remove excess oil, then serve piping hot for a tasty treat.

Easy

45 min

Pregnant woman

Accompaniment

Creole

Appetizer

Fish

Servings

4

Nutrition

/ per serving

Directions

Step #1

0

Step #2

10 min.

Step #3

10 min.

Step #4

10 min.

Step #5

0

Step #6

10 min.

Step #7

5 min.

Step #8

0

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