This one comes from Martinique
Acras de morue
2 lbs dried salt cod will yield 2 cups once desalted—place the cod in a large bowl, cover with water for 12 hours, changing the water once. (let this sit at room temperature)
2 cups desalted cod
5 large shallots or 2 large onions, finely minced
3 hot Scotch Bonnet chiles finely minced (gloves recommended here)
1/2 cup parsley (more or less)
1/4 cup chives (more or less) (optional)
2 1/4 cup all-purpose flour
2 1/2 teaspoons baking powder
Approximately 2 cups of water
Place the cod in a pan, cover with fresh water and cook for 15 to 20 minutes. The flesh must be fork tender. Be careful not to overcook otherwise it will be too dry. Let cool. Crumble the flesh, removing skin and bones, as the case may be.
In a large bowl, mix the cod, the shallots, the chiles, the parsley and the chives together. Add the flour and baking powder. Mix well with a fork or a wooden spoon. Add water in several additions until a paste consistency (see photo)
This mixture must rest at least one hour, two is better, at room temperature.
In a large pan, heat up some oil at 375 degrees. Drop tablespoonfuls of mixture into the hot oil. Cook for 1 to 2 minutes or until golden. Drain on kitchen paper.
The best drink to accompany this dish is Barbancourt rum.
Note: It may seem like a lot of chiles but when cooked, it's just like a mild perfume. I promise!
[ June 03, 2001: Message edited by: Kimmie ]