It seems almost every day someone finds my blog whilst looking for saltfish accra or saltfish fritters, (not to mention buljol, which is already posted on) so its only fitting I take the opportunity to blog this recipe.
Accra is actually the appetizer most requested of me when I attend parties or beach-nics and offer to bring something. Once you get over the boiling and shredding of the saltfish it’s very easy. Of course you can substitute a can of salmon or cooked, flaked fish to make fish fritters. The secret in this is really the blend of herbs.
INGREDIENTS:
1/2 lb boneless saltfish
1 cup flour
2 teaspoons baking powder
1 small onion or 2 shalllots, finely chopped
2 cloves garlic, minced
1 blade culantro or one sprig cilantro, finely chopped
2 tablespoons finely chopped scallions, chives or garlic chives
Couple pinches of fresh or dried thyme
1 tablespoon other fresh mixed herbs of choice-eg basil, dill, Cuban oregano, (optional), finely chopped
1 or 2 seasoning ( aji dulce) pepper, finely chopped
1 teaspoon minced hot pepper, red pepper flakes or West Indian pepper sauce
1 egg
Freshly ground black pepper to taste
¼ to 1/2 cup water
Hot oil for deep frying.
Method
Boil saltfish in water 10 minutes. Discard water, rinse, add fresh water and boil again for 10 minute. Discard water, fill with fresh water and let soak for 20 minutes. Discard water again and rinse saltfish.
Shred saltfish. Thanks to Sarina at Trini Gourmet for the hint on how to easily shred saltfish for fritters or buljol: Just add the chunks to a food processor/chopper for a few seconds of pulsing –so quick and easy!
Put shredded saltfish in a large bowl and add all the other ingredients except the water. Mix well. Add the water slowly, mixing well until you get the consistency of a thick batter.
Drop by heaped teaspoonfuls into hot oil. Turn once or twice, till deep golden brown. Test the first one to make sure the center is cooked, or else you need to lower the heat and cook longer.
Drain on absorbent paper towels-serve alone or with fresh chutneys or dips, eg tamarind, shadon beni, cilantro, chili sauce.
3 comments:
Hey Nicole girl you are just too much.....we bajans call them fish cakes and are served as hors d'oeuvres at cocktail parties or between a salt bread (roll) called a bread and two. I must say that bajans do make a wicked one. In Martinique they are called marinade and are made with shrimp (crevettes) or salt fish (la morue). They are delicious
That looks wonderful! I always wanted to try to find a recipe to use saltfish. I visit a Caribbean grocery store. By the way, I have just posted a 'Saturday Soup' recipe. What do you think?
Oh wow, that looks and sounds yummy! Will try it out one of these days.
Thank you for adding Terra Farmer to your bloglist. You'll be on mine too! And I'll be visiting often to know more about you, your island and your travels. Have a lovely week!
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