- 300g cod or tinned crab meat
- 200ml milk (if using cod)
- 200g self-raising flour
- ½ teaspoon thyme
- ½ teaspoon Aji Amarillo
- 2 teaspoons Caribbean adobo blend
- Zest and juice 1 lemon
- ½ teaspoon baking powder
- Salt and pepper (to season)
- Water (to make the batter as required)
- Sunflower oil (enough for deep fat frying)
- Mayonnaise (optional)
How to make
Place the cod into a shallow pan and add the milk. Gently poach until the fish is beginning to flake. Set aside. In a medium bowl place the self-raising flour, ½ teaspoon thyme, Aji Amarillo, Caribbean adobo blend, lemon zest and baking powder with a little salt and pepper to season. Mix together to thoroughly combine. Gradually add the milk the fish was poached in, mixing constantly until it is a smooth batter with the consistency of fairly thick double cream. If more liquid is needed add some water. Flake the fish into this batter and stir through to evenly distribute. If making the accras with crabmeat water will be needed to make the batter and then mix the drained meat through the batter. Cover and set aside in the fridge until required.
In a medium pan heat sunflower oil for deep fat frying (heat to about 195c or until a drop of the batter will sizzle as soon as it is dropped into the oil). Using 2 teaspoons create small portions of the fish batter mix and lower gently into the hot oil. Be careful not to over heat the oil. If it smokes – reduce the heat! The accras will begin to puff up and cook immediately. Once they are golden brown and cooked through remove from the oil with a slatted spoon and place on some kitchen roll to drain. Serve whilst still hot with a good squeeze of lemon juice (from the lemon that was zested) and the option of a mayonnaise dip, as a starter.