Accras de Morue – Fried cod balls

Ingredients for 1 servings:

• 500 g stockfish
• 1 tbsp onion(s)
• 1 tbsp chives
• 1 tbsp parsley or coriander
• 8 cloves garlic
• 1 tbsp ginger, finely chopped
• ½ tsp allspice powder
• 1 tbsp thyme
• 250 g flour
• 2 tsp baking powder
• 2 eggs
• 100 ml water or milk
• Salt
• Oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 55 minutes

Recipe from the Caribbean, for 70 – 80 balls

Soak the stockfish fillet in fresh water for 24 hours, then boil it in fresh water for 10 minutes. Let it cool, and the skin and bones will be easier to remove. Stockfish croquettes: Finely purée the stockfish with the coarsely chopped seasonings and a little of the cooking water. Mix the flour and baking powder with water or milk and eggs and stir into the fish mixture to form a thick batter. Let it rest in the refrigerator for 1 hour. Season generously with salt and chill for 1 hour. Fry golden-brown balls, teaspoonful at a time, in hot oil. This mixture makes about 70-80 balls—enough for a larger group. If you need smaller quantities, the leftover batter can easily be frozen.