Codfish Fritters (Accras)

Codfish Fritters (Accras)

1 lb. Codfish, cooked, shredded
and washed with lime and water

1 lb. flour

1 tsp. baking powder

3 whole eggs

1 tbsp favorite cooking oil

1/2 liter milk

1 tbsp. finely chopped chives, thyme & celery

1 tbsp. West Indies Creole Hot Pepper Sauce

1 tsp. finely chopped onions and garlic

1 medium frying pan, with vegetable oil for frying.

In mixing bowel, combine all the above dry ingredients.
Slowly add eggs, milk and West Indies Creole Hot Pepper Sauce. Form the dough into 1 inch balls, carefully spoon into the hot oil for frying. When golden brown, remove and drain off well. Serve with West Indies Creole Hot Pepper Sauce.

Steamed rice and a vegetable salad make a tasty side dish.

Serves 4 to 6 people.

Be sure to use our West Indies Creole Hot Pepper Sauce! Use as a basting sauce during the last five to ten minutes when grilling, broiling, or baking chicken, meat, or fish.

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In mixing bowel, combine all the above dry ingredients. Slowly add eggs, milk and West Indies Creole Hot Pepper Sauce. Form the dough into 1 inch balls, carefully spoon into the hot oil for frying. When golden brown, remove and drain off well. Serve with West Indies Creole Hot Pepper Sauce.

Steamed rice and a vegetable salad make a tasty side dish.

Serves 4 to 6 people.

In mixing bowel, combine all the above dry ingredients.
Slowly add eggs, milk and West Indies Creole Hot Pepper Sauce. Form the dough into 1 inch balls, carefully spoon into the hot oil for frying. When golden brown, remove and drain off well. Serve with West Indies Creole Hot Pepper Sauce.