For: 4 people • Preparation : 30 minutes • Cooking : 2 minutes • Difficulty : Very easy
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Ingredients
For the Accras- Milk: 50 cl
- Garlic: 2 cloves
- Thyme, bay leaf: to taste
- Cod: 250 g
- Shallot: 75 g
- Onion: 150 g
- Chives: 1 bunch
- Egg yolk: 4 pcs (80g)
- Old fashioned mustard with Espelette pepper: 150 g
- Flour: 500 g
- Baking powder: 25 g
- Water: 250 g
- Egg whites: 120 g
- Sweet chili sauce: 60 g
- Pommery® Old-Fashioned Mustard with Espelette Pepper: 25 g
Recipe process
- Buy cod or buy cod fillets that you sprinkle with coarse salt and leave it overnight. Drain the cod for a long time in cold water or rinse the cod.
- Bring the milk to a simmer in a saucepan, then poach the fish in it. When the fish is cooked, drain it and place it in a salad bowl.
- Let cool slightly then add the chopped shallots, chopped onion, chopped chives, sweet chili sauce, Meaux Pommery mustard, egg yolks, baking powder and water. Mix well.
- Add the flour. Mix.
- Beat the egg whites until stiff, then gently mix into the previous preparation.
- Heat the fryer to 180°C then add a small amount of batter (size of a walnut).
- Cook, drain, and taste.
- Adjust the seasoning if necessary. Gently add the accras recipe to the oil, spoonful by spoonful. Be careful not to splash it with hot oil.
- When the accras are golden brown and crispy, drain them and sprinkle them with a little salt.
- Prick with wooden skewers and dip generously in Pommery®Moutarde de Meaux®
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