Cod Fritters with Dog Sauce (Haitian Les Accres)

Crunchy cod fritters make a great snack or appetizer. These deep-fried French Caribbean specialties can be served as appetizers or in a sandwich. They are very good and highly addictive.

Accras (Cod Fritters):
¾ lb salt cod
1 tub water, for soaking
3 cup milk
6 green onions, finely chopped
6 clove garlic, finely chopped
2 limes, freshly zested and juiced
2 Tbsp. fresh flat-leaf parsley, chopped
2 tsp. fresh thyme, chopped
½ habanero pepper, finely chopped
1¼ cup pastry flour
¼ cup cornstarch
1½ tsp. baking powder
4 egg whites
1 pinch sea salt
black pepper, freshly ground
1 oil, for frying

Dog Sauce:
2 green onions, finely chopped
2 Tbsp. fresh flat-leaf parsley, chopped
1 clove garlic, finely chopped
1 Scotch bonnet, stem and seeds removed
1 lime, freshly zested
½ tsp. sea salt
¼ cup boiling water
2 Tbsp. lime juice, freshly squeezed
2 Tbsp. olive oil

For the Les Accras (Cod Fritters):
Rinse the salt cod under cold running water. Place in a large bowl and cover with cold water to desalt. Refrigerate for 24 hours, changing the water 3 times in the process. Drain. (If you prefer, you can desalt the cod for up to 48 hours; it will be slightly less salty.)

In a small pan, poach the cod in 500 mL (2 cups) barely simmering milk for about 20 minutes. Drain and break into very small pieces. Set aside.

Preheat the frying oil to 190°C (375°F). Line a baking sheet with paper towels.

In a large bowl, combine the cod, onions, garlic, lime zest and juice, parsley, thyme and habanero pepper

In another bowl, combine the all-purpose flour, unbleached, cornstarch and baking powder. Set aside.

In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.

Add the dry ingredients to the cod mixture. Stir well to combine. Add the remaining milk, stirring constantly. Using a spatula, gently fold in the egg whites. Season with salt and pepper.

Using a spoon, scoop out about 15 mL (1 Tbsp.) of the batter for each fritter and drop into the hot oil. Fry about 8 fritters at a time until brown on all sides, about 5 minutes. Drain on the baking sheet. Serve immediately with Sauce Chien (Dog Sauce) or lime wedges. Tip: Wear kitchen or disposable gloves when chopping the habanero pepper.

For the Dog Sauce:
In a bowl, combine the onions, parsley, garlic, Scotch bonnet, lime zest and salt. Add the boiling water and let stand for 5 minutes. Add the lime juice and oil. Mix well.

Serve with Accras.