Cod Acras

Cod Acras
This recipe is from Bruxelles, Belgium
Comments: Delicious as a hors-d'oeuvre or a main dish. At its best served along with a punch.
Servings: 6
Ingredients Preparation

1 [3 1/2-ounce / 100-g] piece whole cod
1/2 West-Indies pepper
6 chive sprigs
4 cloves garlic
Pepper
2/3 cup + 1 tablespoon [98.75 g] flour
1 [1-tablespoon / 7-g] package active dry yeast
Hot frying oil
1 parsley sprig



Boil cod for 20 minutes, to get rid of the salt; drain.
Boil cod for 20 minutes more, into clean boiling water.
Skin and bone cod; crumble cod meat with your fingers.
Finely chop together West-Indies pepper, chives and garlic.
Mix into cod crumbs; pepper to taste.
Into a bowl, sift together flour and yeast; sprinkle all over cod mixture.
Make a small hole in the center; pour in enough water to get a smooth, doughnut-like dough.
Set aside for 20 minutes.
Preheat oil into a deep-fryer; drop small spoonfuls of mixture at a time into hot oil in frying basket.
Fry until puffed and golden; drain onto paper toweling.
Repeat with remaining mixture.
Serve immediately onto a serving plate, garnished with parsley sprig.