Fried Balls of Fish


NOTE

If you don't have salt-cod, you can just use cod, shrimp or even a couple cans of tuna. Just add more salt (to your own taste) and skip this first prep step.


Salt Cod Prep

Put

1/2 pound salt-cod in a big bowl of water, cover and let soak overnight (change the water at least once).

Then place the fish in a pot, cover with water and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Drain and cool.


Chop

Use a small food processor, or a knife to finely chop

1 cup parsley, stems removed

3 scallions

One habanero pepper (or half for less of a kick) seeds and stems removed

Fish- your prepped salt-cod or fish of choice


Make a batter

3 cups flour

2 cups water (or sub some milk for the water if you like a creamier batter)

1/2 teaspoon salt

1/2 teaspoon baking soda


Add the fish and veggies to the batter


Fry

Get the fry oil really hot (the first fritter should rise to the top really fast, otherwise the oil is not hot enough)

Drop in spoonfuls of batter

Cook until browned

Remove from oil and place on paper towels to drain excess oil


These go by many names: Cod Fritters, Accras De Morue and others, but essentially you make a batter that is a conduit for whatever savory filling you want to fry into a little ball.



Boiled green bananas, pan fried salt-cod and a salad

I fell in love with salt-cod while traveling around the Caribean...once I figured out how to prep it, that is. Salted fish is common in many cultures, and I'd had some version when I lived in Italy and throughout Asia. I saw it in many grocery stores throughout the Caribbean islands, and not knowing better, bought a package and tried eating it as-is. Oops. But then I better understood what it was and figured out how to prep it. Once you drain away the excess salt, it is so delicious. I like to make a green banana mash and lightly pan fry the prepped salt-cod. This is a common combo in the Caribbean and one of my favorites.