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Acrats de morue (catfish fritters)
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| Artist: |
_ |
| Categories: |
African, Appetizers, Catfish, Martinique, Seafood |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Flour, all-purpose | | 1/2
| tsp | Salt | | 2
| med | Eggs | | 3
| tbsp | Butter, unsalted, melted | | | -cooled | | 1
| cup | Milk, whole | | 1/2
| lbs | Salt codfish | | 1
| each | Pepper, hot, seeded | | | 2 ea Scallions, chopped fine | | | 1 ea Garlic cloves, crushed | | 1
| tbsp | Parsley, chopped | | 1/2
| tsp | Thyme | | | 1 ea Allspice berry, ground | | | Pepper, black, to taste | | | Oil, vegetable |
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Procedures:
| 1 | Sift flour and salt into bowl. | | 2 | Beat eggs with butter and add to flour mixture. | | 3 | Add milk gradually, stirring only to mix. | | 4 | Add more milk if batter is too stiff. | | 5 | Cover, allow to stand 3 hours. | | 6 | Meanwhile, soak fish in cold water. | | 7 | Drain, remove bones and skin. | | 8 | Pound fish in mortar with hot pepper. | | 9 | Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste. | | 10 | Stir into batter and stand 30 minutes. | | 11 | Heat oil in deep fryer (375°F) and fry mixture by heaping tablespoons until golden brown. | | 12 | Drain on paper towels and keep warm |
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