
SALTFISH ACCRA
INGREDIENTS
275g — salt cod fillet
225g — flour
1 tbsp — baking powder
1— egg
220ml — water
2 — garlic cloves, crushed
1 — pepper, finely chopped
½ — Scotch Bonnet chilli, finely chopped
½ — tbsp of parsley, finely chopped
½ — red onion, finely chopped
1 — lime, cut into wedges
Salt to taste
vegetable oil, for deep-frying
DIRECTIONS
1 Place the salt cod in a pan and cover with water. Bring to the boil, drain and rinse the fish with cold water. Repeat this process again to remove the excess salt, then set aside
2 Place the plain flour and baking powder in a bowl and whisk to combine. Whisk in the egg and the water to create a smooth batter, then add the garlic, pepper, scotch bonnet, parsley and red onion. Season with salt
3 Preheat a deep pan of oil or deep-fat fryer to 170°C
4 Once the fish is cool, flake it up into chunks and stir into the batter. Using a tablespoon, dollop scoops of the batter into the oil and cook for 3-4 minutes, flipping occasionally, until golden brown all over. Work in batches to prevent the temperature of the oil from dropping
Serve sprinkled with coriander and chilli, with a lime wedge on the side.
APPROXIMATE MACROS PER SERVING: 25 G CALORIES ■ 2 G PROTEIN ■ 3 G CARBS ■ 0 G FAT
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