Serves: 4 • Prep: 30 minutes • Cooking: 2 minutes • Difficulty: Very easy
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Ingredients
For the accras
- Milk: 50 cl
- Garlic: 2 cloves
- Thyme, bay leaf: to taste
- Cod: 250 g
- Shallot: 75 g
- Onion: 150 g
- Chives: 1 bunch
- Egg yolk: 4 pcs (80g)
- Moutarde au Piment d’Espelette Pommery®: 150 g
- Flour: 500 g
- Baking powder: 25 g
- Water: 250 g
- Egg whites: 120 g
For the accras sauce
- Sweet chilli sauce: 60 g
- Moutarde au Piment d’Espelette Pommery®: 25 g
Method: Cod Accras with Moutarde au Piment d'Espelette Pommery®
- Buy salt cod, or take a fresh cod fillet and sprinkle it with coarse salt overnight. Soak the salt cod at length in cold water, or simply rinse the fresh cod.
- Bring the milk to a simmer in a saucepan, then poach the fish in it. Once the fish is cooked, drain it and place it in a mixing bowl.
- Leave to cool slightly, then add the finely chopped shallots, the chopped onion, the chopped chives, the hot pepper purée, the Moutarde de Meaux Pommery®, the egg yolks, the baking powder and the water. Mix well.
- Add the flour. Mix.
- Whisk the egg whites to stiff peaks, then gently fold into the previous mixture.
- Heat the deep-fryer to 180°C (355°F), then drop in a small spoonful of the batter.
- Fry, drain, and taste.
- Adjust the seasoning if needed. Carefully lower the batter into the oil, small spoonful by small spoonful. Be careful not to splash yourself with hot oil.
- Once the accras are nicely golden and crisp, drain them, then sprinkle with a little salt.
- Spear with wooden picks and dip generously into Moutarde de Meaux Pommery.
