Acras (Cod Fritters)
PREP TIME : 5min
COOK TIME : 10min
INGREDIENTS:
400g cod fish
1 tub of water for soaking
3 cups of milk
6 onions, finely chopped
6 clove garlic, finely chopped
2 limes, zested and juiced
2 tbsp of chopped parsley
2 tsp thyme
1/2 habanero pepper, finely chopped (alternative: 1 chilli padi)
1 ¼ cup pastry flour
¼ cup cornstarch
1 ½ tsp baking powder
4 egg whites
1 pinch of Salt and Pepper
Oil for frying
3 large bowls for mixing batter
METHOD:
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 large bowl 1, combine the cod, onions, garlic, lime zest and juice, parsley, thyme and habanero pepper (or chopped chilli padi).
In large bowl 2, combine the flour, cornstarch and baking powder. Set aside.
In large bowl 3, 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 tablespoon) of the batter for each fritter and drop into the hot oil. Fry about 8 fritters at a time until brown on all sides, for about 5 minutes. Drain on the baking sheet. Serve immediately with lime wedges.
Tip: Wear kitchen or disposable gloves when chopping the habanero pepper or chilli padi.
