For 4 servings:

  • 250 gr of desalted cod
  • 200 gr of flour
  • 25 cl of water
  • 1 onion
  • 1 clove of garlic
  • 1 bouquet garni (thyme, bay leaf)
  • 2 tablespoons of chopped parsley
  • 1 vegetarian pepper
  • 1 l vegetable oil for frying
  1. The day before, desalinate your cod by letting it soak in water and changing the water at least 4 times.
  2. Crumble the flesh of the cod, removing the skin and bones.
  3. Peel and finely chop the garlic and onion then put them in a terrine with the flour, parsley, bouquet garni and chilli, which have been crumbled beforehand.
  4. Mix well then add the cod then stir.
  5. Add the water and try to obtain a homogeneous paste. For this add flour if necessary.
  6. Heat the oil in a fairly deep pan or deep fryer.
  7. When hot, add the preparation with the help of a spoon.
  8. Leave to cook until the acras are golden brown.
  9. Remove them with a skimmer and drain them on absorbent paper.
  10. Serve the acras hot with the lettuce salad.