Acras in general are typical West Indian appetizers. When we talk about sweets from Martinique we often refer to them and we could only subscribe to this idea. They represent both the natural resources of our island but also are the imprint of the interbreeding linked to the different waves of migration that we know about our territory. Legend said that the acras were designed in a kitchen by women from Europe, Africa and India and each brought the techniques and ingredients of their land of origin.
If today acras are prepared and consumed throughout the year, their day of honor remains Good Friday. The cod acras more than all the other acras still recall the cuisine of the past time when cod was already very present.
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
- The day before, desalinate your cod by letting it soak in water and changing the water at least 4 times.
- Crumble the flesh of the cod, removing the skin and bones.
- 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.
- Mix well then add the cod then stir.
- Add the water and try to obtain a homogeneous paste. For this add flour if necessary.
- Heat the oil in a fairly deep pan or deep fryer.
- When hot, add the preparation with the help of a spoon.
- Leave to cook until the acras are golden brown.
- Remove them with a skimmer and drain them on absorbent paper.
- Serve the acras hot with the lettuce salad.