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Prep Time: 250 Minutes Cook Time: 20 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Ingredients:
1 cup flour |
salt and freshly ground black pepper |
2 eggs |
1/2 cup milk |
1/2 pound salted codfish, flaked |
1 sprig fresh thyme |
2 sprigs flat-leaf parsley |
1 scallion, including green top |
2 chives |
1/4 teaspoon ground allspice |
1/2 scotch bonnet chile |
corn oil, for frying (2 inches) |
Directions:
1. For the batter, mix the flour and the seasoning together in a medium-size bowl. Make a well in the middle of the flour mixture and break the eggs into the well 1 at a time while beating the mixture has become a thick, uniform paste.
2. Cover the bowl with a dampened cloth and allow it to rest for 1 to 4 hours. For the fish, place the flaked codfish, thyme, parsley, scallion, chives, allspice, and chile in the bowl of a food processor and grind them together into a thick paste. Fold this paste into the acras batter.
3. Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees F 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.
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