acrats de morue (catfish fritters)

8 Servings
1½ cup Flour, all-purpose
½ teaspoon Salt
2 mediums Eggs
3 tablespoons Butter, unsalted; melted, cooled
1 cup Milk, whole
½ pounds Salt codfish
1 each Pepper, hot; seeded
2 eaches Scallions; chopped fine
1 each Garlic cloves; crushed
1 tablespoon Parsley; chopped
½ teaspoon Thyme
1 each Allspice berry; ground
  Pepper, black; to taste
  Oil, vegetable

Sift flour and salt into bowl. Beat eggs with butter and add to flour mixture. Add milk gradually, stirring only to mix. Add more milk if batter is too stiff. Cover, allow to stand 3 hours.

Meanwhile, soak fish in cold water. Drain, remove bones and skin.

Pound fish in mortar with hot pepper. Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste. Stir into batter and stand 30 minutes.

Heat oil in deep fryer (375F) and fry mixture by heaping tablespoons until golden brown. Drain on paper towels and keep warm.

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