Cod Acras

Cod Acras
This recipe is from Bruxelles, Belgium
Comments: Delicious as a hors-d’oeuvre or a main dish. At its best served along with a punch.
Servings: 6
Ingredients Preparation

1 [3 1/2-ounce / 100-g] piece whole cod
1/2 West-Indies pepper
6 chive sprigs
4 cloves garlic
Pepper
2/3 cup + 1 tablespoon [98.75 g] flour
1 [1-tablespoon / 7-g] package active dry yeast
Hot frying oil
1 parsley sprig



Boil cod for 20 minutes, to get rid of the salt; drain.
Boil cod for 20 minutes more, into clean boiling water.
Skin and bone cod; crumble cod meat with your fingers.
Finely chop together West-Indies pepper, chives and garlic.
Mix into cod crumbs; pepper to taste.
Into a bowl, sift together flour and yeast; sprinkle all over cod mixture.
Make a small hole in the center; pour in enough water to get a smooth, doughnut-like dough.
Set aside for 20 minutes.
Preheat oil into a deep-fryer; drop small spoonfuls of mixture at a time into hot oil in frying basket.
Fry until puffed and golden; drain onto paper toweling.
Repeat with remaining mixture.
Serve immediately onto a serving plate, garnished with parsley sprig.

Be aware that this recipe uses dried salt cod, (bacalao or bacala). If a cook were to buy ingredients before reading the whole recipe they wouldn’t know that. West Indies pepper is similar to Habanero or Scotch Bonnet chilies, in other words, very spicy hot.