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Serves 4 to 6 as appetizers


  • 1/2 lb (250 g) Salted codfish - flaked
    1/2 cup water
    1 cup (120 g) flour
    1 teaspoon chopped fresh thyme
    2 scallions, chopped
    1/2 teaspoon Scotch Bonnet chile, minced
    1 teaspoon garlic, minced
    1 tablespoon chopped parsley
    1/4 teaspoon Ground allspice
    1 tablespoon white vinegar
    2 eggs
    1/2 teaspoon baking soda
    Corn oil - for frying


  • Soak the salted cod fish in cold water for 12 hours.
    Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

    In a mixing bowl , mix the flour and water to from a paste.
    add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
    add the egg yolks and vinegar
    just before cooking, add baking soda and beaten egg whites.
    Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
    Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
codfish acras

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