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La Haut Plantation Inn & Restaurant

Soufriere, St. Lucia, West Indies, Caribbean

Specialty Recipe

Accra (Fish Cakes)

Ingredients
1 cup salted cod fish (boiled, cleaned, and flaked)
1 cup water
1 cup flour
1 egg
2-1/2 teaspoons baking powder
3 stalks celery
4 fresh seasoning peppers
1 small hot pepper
1 sprig of parsley
1 whole onion
Salt and black pepper (add only if required when tasted)
Dash of hot pepper
Hot vegetable oil for frying
Garlic Mayonnaise
12 garlic cloves
1 cup mayonnaise
2 Tablespoons ketchup

Soak about four pieces of salted cod fish in cold water for about an hour. Drain, add fresh water, and boil gently for another hour or until salt fish can be flaked. Clean by removing all skin and bones, and flake out.

Pour salt fish, flour, water, egg, baking powder, whole peeled onion, celery stalks, de-seeded peppers, and parsley in a mini food processor. Chop for a couple of minutes. Parts of mixture should be identifiable, not pulverized.

Heat 1 inch of oil in frying pan. Drop fish cake batter by teaspoon into the hot oil, being careful that they do not touch. Fish cakes should puff up nicely with no holes in the batter. (Holes mean the batter is too thin and probably needs a little more flour.) Turn carefully when brown without poking holes in the fish cake. Drain on a paper towel. Serve with garlic mayonnaise sauce.

Garlic Mayonnaise: Peel the garlic cloves and put in a mini food processor with mayonnaise and ketchup. Blend a couple of minutes to form a grainy texture. Serve fish cakes with the garlic mayonnaise dip.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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