Serves: Makes 12-14
These fried fish nuggets from the Caribbean are a favourite snack and, in mini form, they make especially good canapés for a drinks party. The salt cod will need to be soaked for 24 hours in several changes of cold water so plan ahead.
- 500g salt cod, soaked in cold water for 24 hours
- 1 bay leaf
- 160g plain flour
- 1 ¼ teaspoons baking powder
- 3 large eggs, beaten
- 5 spring onions, trimmed and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 green chilli, deseeded and finely chopped
- 2 large garlic cloves, peeled and crushed
- Juice of 1 lime
- 2 tablespoons finely chopped flat-leaf parsley
- Oil for shallow or deep-frying
- Drain the salt cod and place in a saucepan. Cover with cold water and add the bay leaf. Bring to the boil then turn the heat down and simmer for 8 minutes. Drain the salt cod and, when cool enough to handle, peel off the skin and remove any bones. Flake the flesh into a bowl and set aside.
- In a large bowl mix together the flour and baking powder. Make a hole in the centre of the flour and pour in the eggs and 60ml water. Start to whisk, bringing in the flour from around batter. Stir in the spring onions, chillies, garlic, lime juice and parsley. Cover and leave to rest for ½ hour.
- Stir the flaked fish into the batter and season with a little salt and ground black pepper. In a large frying pan pour in the oil, to a depth of about 3-4cm. If you have a deep-fryer you could use it but you, of course, will need more oil. Heat the oil until it is hot enough to brown a cube of bread in 20 seconds. Carefully lower in spoonfuls of the fish batter-don’t fry more than four or five at a time. Fry for about 2-3 minutes, turning over the accras halfway through. Lift out of the oil and drain on kitchen paper. Keep warm in a low oven while you fry the remaining batter. Serve warm with a lime mayonnaise or a tomato salsa.