Saltfish Accra

Just the thought of it makes me go, "*sigh*". Pure giddy high for your tastebuds! This is my all time favourite fried  local delicacy. It's made similar to a pancake or muffin batter and deep-fried. It really can be enjoyed alone but we usually serve it up with some chutney. See my quick chutney here http://halwaforyou.blogspot.com/2013/11/quick-chutney.html . Although, I understand it is also made like a patty, pan-fried and served in a sandwich. Either way it would be delicious. For making patties you just leave out 1/2 cup of the water. Let's get to it!

You'll need:
(1) 1 lb saltfish soaked and boiled to remove most of the salt. You'll need to taste it to know for sure.

(2) 5-6 pimentoes/cooking peppers
     1 medium onion
     5 leaves bandania
     1 stalk chives
     2-3 sticks of small-leaved thyme
     1 medium carrot
     6-8 cloves garlic

(3)4 cups flour
    2 tbsp baking powder*
    1 tbsp sugar

(4)1/2 cup evaporated milk
    2 1/2 cups water
    1 egg
    hot sauce to taste

(5) Vegetable oil for deep-frying

All of (2) is minced finely. While I usually use the knife, cutting board and elbow grease, this time I opted to wash a few more pieces of wares. All went into the food processor.

Then add (1) to (2) and pulse until you get what looks like this:

All of (4) is whisked together:

As well as (3). Whisk it together to get any lumps out of the flour.

Then you add the saltfish mixture to the flour mixture. Use the tips of your fingers to incorporate it all evenly. Put your oil in a heavy-bottomed pot to heat. You will need to keep adjusting the heat throughout the frying process to make sure it doesn't get too hot or cold. We're looking to keep it at a medium heat.

Then make a well in the middle and pour all of (4) in the middle. Using your hand or a wooden spoon, mix it all together gradually, working from the middle outwards. Using two spoons, portion out the batter into the hot vegetable oil. You pick up with one spoon, transfer to the other spoon(to get it smooth) and then use the first spoon to scrape it into the oil. Get straight down to the surface of the oil to prevent splashing. The oil should not be terribly hot. When you drop the batter in it would stay to the bottom and you would see bubbles rising to the surface. Like this:

This should really be a job for two since you have to turn it frequently. This prevents it getting heavy on one side which then makes it near impossible to turn. If you're alone it's bound to happen. Just flip it and hold it with the back of the spoon for a few seconds. That should male it stay. Taste the first one to see if you need to add any salt. Usually the salt from the fish is enough but sometimes too much of the salt is washed off.

Fry until golden like these. For a lighter colour you would want to make them smaller so that they cook thoroughly in a shorter time. From this recipe you'll get about40 of this size. Serve warm or room temperature with chutney!

*Baking powder can be adjusted during the frying process depending on the texture you prefer. For a more rough texture and a slightly denser product, for example if you're making the patties instead, use less. For a smoother texture outside and a puffier product use a little more. Little at a time though since the more baking powder you put the drier it would be.

Hope you enjoy!

Remember, don't let your kitchen intimidate you. You're the boss!