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