Accras de morue - Caribbean stockfish balls
Recipe for spicy fried fish balls - a typical dish from the Antilles
This dish originates from the Antilles Islands and is a typical starter there. The mixture of many spices, fresh herbs and fish is simply delicious. The dish is easy and quick to prepare and when you close your eyes when you eat, you will feel like you are in the Caribbean.
Ingredients for about 30 pieces
200 g Stockfish (or cod)
4 cloves of garlic
½ bunch of parsley
½ bunch chives
¼ tsp allspice, ground
1 pinch of muscat
¼ teaspoon ginger powder
1 pinch of white pepper
½ tsp chili powder
120 g all-purpose flour
100 ml of water
8 g dry yeast
Oil for frying
If you use stockfish, soak it an hour before to desalt. This step does not apply to cod (then you should taste the mixture later with some salt).
Press the lemon. Peel and finely chop the shallot. Peel the garlic cloves and squeeze. Wash the parsley and the chives and chop finely. Divide the fish with the fork and place in a bowl. Add garlic, lemon juice, chives, shallots, spices, chili and parsley, and mix well. Then add the flour and the yeast. Now add some tablespoonful of cold water while taking care that the dough does not become too liquid.
In a deep fryer or pot, heat the oil and add the fish paste with a spoon. Bake the balls golden brown (about 3- 4 minutes), let them drain on kitchen paper and serve hot immediately.
For a main meal serve the balls together with baguette or rice and a green salad.
Image source: Fotolia - # 141853406 © ALF photo