Codfish Fritters

St. Martin specialties : Codfish fritters

accras Codfish fritters are so delicious !

They can be served as appetizers, or as a part of the main course, or as a fine lunch on dish with a green salad.

puce-bleue INGREDIENTS

½ pound salt codfish
2 tablespoons butter
1 tablespoon olive oil
1 large chopped onion
1 stalk of celeri
½ chopped green Pepper
1 large chopped tomato
1 teaspoon crushed thyme
4 drops Tabasco
¼ teaspoons Pepper
1 cup flour
1 teaspoon baking powder
3 eggs yolks, beaten
1 ½ cups milk
corn oil for deep frying

puce-bleue DIRECTIONS

To remove salt, soak codfish in cold water for 12 hours. Drain. Boil in water to cover for 5 minutes. Drain. Remove bones and mince.

In a heavy skillet, heat butter and olive oil over moderate flame, and sauté onion, celery, and green Pepper until vegetables are tender. Remove vegetables with a slotted spoon and pour off gréasse. In a seperate bowl, thoroughly mix vegetables, tomato, thyme, Tabasco, Pepper and codfish.

In a mixing bowl, sift together flour and baking powder. Add egg yolks and milk and mix until thoroughly blended. Add to vegetable and codfish mixture and blend. In a heavy skillet, heat the corn oil (360° F).

Drop 2 tablespoons of mixture at a time in hot oil. Deep fry until golden Brown, about 6 minutes. Remove fritters with a slotted spoon or strainer and drain on paper towel. Serve hot.

Serves about 6 ; Makes about 12 fritters.

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