Spicy fish acras
Let's add a fun warm starter or appetizer idea to our already very long list : spicy fish acras. They're flavored with a lot of good things : ginger, garlic, chili, chives... and more !
I love this recipe because it's simple yet packed with good strong flavors. You can spice it up as much as you'd like, add some spices to the batter, have fun with it !
You can fry them in a regular deep-fryer or you can heat a few inches of oil in a deep pan and fry them in there, flipping them half way through. I use the latter, to control the oil temp I use a meat thermometer and I put in the oil. It works great.
They're even more delicious with a squeeze of fresh lemon juice and/or dipped in a fresh herby yogurt sauce.
If you're looking for a different and fun way to use white fish, I got these preserved lemon fried fish balls here :
Maëva Cherrier
If you try this recipe at home, please send me a picture, I love seeing your realisations.
Spicy fish acras (makes about 15) :
- 200 g white fish (cod, haddock...)
- 150 g flour
- ½ onion
- 1 egg
- 1 cm fresh ginger
- ½ packet baking powder (5 g)
- 2 garlic cloves
- 1 bird's eyes' chili (or more, to taste)
- 8 cl water
- ½ bunch of chives
- Frying oil
- Salt and pepper
Put the flour in a bowl. Make a well in the flour. Add the egg, baking powder and water to it.
Whisk until you get a smooth batter.
Leave it to rest for 10 minutes.
In the meantime, mince very thinly the garlic, onion, ginger and chives.
Cut the chili in half (remove the seeds for a less spicy version) and mince it thinly.
Chop the (raw) fish in very small pieces.
Add garlic, onion, ginger, chives, chili and fish to the batter.
Season generously with salt and pepper. Mix well.
Heat the frying oil at 180°C/350F.
Carefully drop a tablespoon of batter into the hot oil and fry for about 5 minutes, flipping them over half way through. Acras must be golden brown.
Fish them out and put them on some paper towel, sprinkle with salt.
Serve warm or at room temperature.