Accras de Morue (Salt Cod Fritters)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1/2 pound skinless boneless salt cod, rinsed and cut into 2″ pieces
1 cup all-purpose flour
1/4 cup milk
1 large egg
3/4 tsp. double-acting baking powder
1/4 tsp. ground allspice
2 garlic cloves, minced
2 4″ long finger hot chiles, seeded and minced
3 scallions, chopped fine
1 Tbsp. finely chopped fresh coriander, if desired
vegetable oil for deep-frying
Carribean Spicy Dipping Sauce as accompaniment (see recipe)
In a large bowl, let the salt cod soak in enough cold water to cover it by 3″, changing the water several times, for at least 8 hours or overnight. Drain the salt cod well in a sieve and puree it in a food processor. Add the flour, milk, egg, baking powder, allspice and garlic, and blend the mixture well. Transfer the mixture to a bowl and stir in the chiles, scallions and coriander.
In a deep fryer or large deep skillet heat 1-1/2″ of oil to 360F on a deep-fat thermometer, and fry teaspoons of the mixture in batches, stirring and turning them occasionally, for about 1-2 minutes or until they are golden and cooked through.
Transfer the fritters as they are fried with a slotted spoon to paper towels to drain. The fritters may be made 2 days in advance and kept covered and chilled. Reheat the fritters on a rack in a shallow roasting pan in a preheated 450F oven for 5 minutes. Serve the fritters with the sauce.