Accra – Caribbean Fish Croquettes

These fried fish croquettes boast a crunch reminiscent of classic English fish & chips. However, unlike the traditional battered fish pieces, these croquettes are made by mincing the fish into the batter. They make for a delightful snack, appetizer, or even a main course when paired with a refreshing salad.

While traditionally prepared with salted cod, desalinated through a day-long soaking process, you can achieve equally delicious results using fresh or thawed cod.

Recipe for Accra

Instructions

1. Start by crushing the habanero and placing it in half a glass of water, where it can steep while you prepare the rest.
2. Blend the cod in a mixer for a short while to get a coarse fish mixture.
3. Finely chop the red onion, garlic, parsley, and chives, and mix them into the fish mixture along with salt and pepper.
4. In a separate bowl, mix together the flour and water to make a batter. Add a tablespoon of habanero water (avoid the pepper and its seeds, it can be very hot) and taste. Add more if you desire more heat.
5. Fold the fish mixture into the batter. Add the baking soda, squeeze the lemon over it, and mix.
6. Heat your choice of frying oil (not olive oil!) to about 180 degrees Celsius in a pot. Use a thermometer to check and adjust the heat of the stove so that this temperature is maintained.
7. Use two teaspoons to scoop up and shape the batter into a ball (about the size of a meatball) which you gently lower into the oil. Repeat until you have the desired amount of balls in the oil. If they stick to the bottom, you can gently loosen them with the spoon as soon as they have formed a stable shape (about 20 seconds after being lowered into the oil).
8. Let the balls fry until they have a nice color, flipping them after a few minutes so they brown evenly. Use a slotted spoon to remove them, and let them drain on newspaper or paper towels while you fry the next batch.

Pictures