Creole-style lionfish accras, Spicy fish fritters (Caribbean tradition)

Ingredients

• 1000 g Fresh lionfish fillets, skinless and boneless
• 200 g Yellow onion, peeled and finely minced
• 6 cloves Garlic cloves, germ removed and minced
• 1 bunch Scallions (or fresh chives), finely sliced
• 0.5 bunches Fresh flat-leaf parsley, finely chopped
• 4 sprigs Fresh thyme, leaves stripped
• 1 piece Caribbean chili (Scotch Bonnet), seeded and finely minced
• 500 g All-purpose flour (T55)
• 12 g Baking powder (Alsa type)
• 4 pieces Whole eggs
• 250 ml Whole milk (or 2% milk)
• 10 g Fine salt
• 2 g Ground black pepper
• 2000 ml Peanut oil (or other neutral oil) for deep-frying

Method

1. Prepare the fish: rinse the lionfish fillets under cold water and pat dry with paper towels. Cut into small dice, about 1 cm across. Place in a mixing bowl, add a portion of the salt and black pepper, and toss to combine. Cover and let marinate for 15 minutes in the refrigerator.
2. Meanwhile, prepare the aromatics: in a small bowl, mix the minced onion, garlic, finely sliced scallions, parsley, stripped thyme leaves, and minced chili. Set aside.
3. Make the fritter batter: sift the flour and baking powder into a large mixing bowl. Make a well in the center. Crack the eggs into the well, then add the remaining salt and pepper. Whisk together, gradually incorporating the flour from the sides, then pour in the milk in a steady stream while whisking until you have a smooth, thick batter that coats the whisk. Let rest for 10 minutes at room temperature.
4. Incorporate the aromatics and fish: add the onion-garlic-scallion-parsley-thyme-chili mixture to the batter, followed by the marinated lionfish dice. Gently fold with a spatula to distribute evenly without overworking the batter. The mixture should be uniform and slightly sticky.
5. Heat the frying oil in a large pot or deep fryer to 180 °C. To check the temperature without a thermometer, drop a small bit of batter into the oil; it should rise to the surface and turn golden within 30 seconds.
6. Test the consistency: using two tablespoons, shape a small quenelle of batter and carefully drop it into the oil. It should float to the surface right away and puff up. The batter should hold together well during frying.
7. Shape the accras: dip two tablespoons into the hot oil, scoop up a heaping spoonful of batter, smooth it with the other spoon, and slide it gently into the hot oil without overcrowding the pan.
8. Fry each batch for 4 to 5 minutes, turning the fritters halfway through with a slotted spoon or skimmer, until deep golden and crispy. A cooked accra should be puffed, evenly browned, and sound hollow when lightly tapped.
9. Remove the accras with the slotted spoon and drain on paper towels. Keep warm in an oven preheated to 100 °C while you fry the remaining batches.
10. Plate and serve the lionfish accras immediately, piping hot and crisp.

Nutrition

Per serving

Energy

699.8 kcal

Protein

19.44 g

Carbohydrate

68.32 g

Fat

38.62 g

Fibre

3.38 g

Calcium

255.25 mg

Iron

1.41 mg

Magnesium

31.78 mg