Caribbean Cod Accras with Spicy Mayo
Makes about 75 acras
350 g of salt cod
Water for soaking
3 cups milk
6 green onions, finely chopped
6 garlic cloves, finely chopped
Grated zest and juices of 2 limes
2 tablespoon of powder coriander
2 tablespoons of whole coriander, crushed
½ cup of fresh coriander, finely chopped
2 jalapenos finely chopped (optional)
1 ¼ cups of white flour
¼ cup of cornstarch
1 ½ teaspoons of baking powder
4 egg whites
Salt and pepper
Canola oil for frying
½ cup of mayonnaise
2 tablespoons of hot Caribbean sauce
2 tablespoons of fresh coriander, finely chopped
Rinse the cod under cold running water. In a large bowl, cover the cod with cold water for desalination. Refrigerate for 24 hours, changing the water three times. Drain.
In a small saucepan, poach the cod in 2 cups of simmering milk for about 20 minutes. Drain and flake with your fingers into small pieces. Set aside.
In a large bowl, blend the cod, onions, garlic, zest and lime juice, 3 corianders and jalapeno.
In another bowl, combine the flour, cornstarch and baking powder. Set aside.
In a bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
Preheat oil to 190 °C (375 °F). Line a baking sheet with paper towels
Add the dry ingredients to the fish mixture. Blend well. Add the remaining milk, stirring continuously. Using a spatula, fold in the egg whites. Season with salt and pepper.
For each fritter, spoon about 1 tablespoon of fish batter right into the oil. Fry about eight at a time, until golden brown on each side, about 5 minutes. Drain on the paper towel.
Blend all ingredients in a small bowl. Add some hot sauce to taste.
Note: It is also possible to make the acras and the sauce the day before. Simply warm the acras for a few minutes in the oven (350˚F) just before serving. Add the coriander to the sauce just before serving.