Salt Cod Fritters (French Guianese Les Accras)

Accras are deep fried fish fritters traditionally made with salt cod, but you can substitute fresh cod. Different versions are popular all over the West Indies. For some reason the hot pepper loses its power in this recipe, so you might want to use a bit more than you think is needed, especially if you like things spicy. Accras can be served as an appetizer or as an accompaniment to the main meal. Indeed, I find them so filling that I don't need much else to make a meal.

8 oz salt cod
2 onions, peeled and minced
2 cloves garlic, peeled and pressed
1 hot pepper, finely minced
handful fresh parsley leaves, chopped finely
1½ Tbsp. lime juice, freshly squeezed
sea salt
black pepper, freshly ground
1½ cups all-purpose flour, unbleached
1 cup water
2 eggs, separated, at room temperature
1 tsp. baking soda
oil, for frying

Begin by soaking the salt cod in a bowl of cold water in the refrigerator for 24 hours, changing the water several times. To remove the salt. Place the desalinated fish in a pot of water and bring to a simmer on medium heat. Simmer for 20 minutes or until the fish is soft and flakes easily. Remove from heat and allow to cool.

Remove any bones and skin from the fish, and place it in a mixing bowl. Flake the fish with a fork.

Mix the fish with the minced onions, pressed garlic, minced hot pepper, parsley, lime juice, and salt and pepper to taste.

Stir in the flour, then beat in the water and egg yolks. Finally, stir in the baking soda.

In a separate bowl beat the egg whites until stiff, then fold them into the batter.

In a Dutch oven or similar sturdy cooking vessel, heat 1” of oil until it is hot. Drop the batter by spoonfuls into the hot oil. Don't crowd the accras - you'll need to do several batches. Cook until golden brown, turning once. Total frying time is about 2 minutes. Remove and drain on paper towel.

Serve hot with lime wedges or your favourite dipping sauce.

Makes 3 dozen (or so) accras.