Tobago Smoked Fish Accra Recipe by Chef Shaun 🇹🇹

Accra is a fritter that originated from a West African dish called Akara which is a dough made from black-eyed peas and spices. Here in the Caribbean, we usually use salted cod, but I decided to use smoked fish from our sister isle of Tobago. I got this smoked fish from Lolly and Tanty in Charlotteville, Tobago. We featured them in one of our videos recently where they showed us how they prepare and smoke their fish in a traditional African Tanga or smokehouse for 2 to 3 days using locally sourced wood from fruit trees.

Yield - 10 to 12 Snack Sized Servings.

Ingredients

All Purpose Flour - 3 cups (sifted)

Baking Powder - 1 tbsp

Salt - 1 ½ tsp

Black Pepper - 1 tbsp

Onion Powder - 1 ½ tsp

Garlic Powder - 1 ½ tsp

Instant Yeast - 1 tbsp

Onion - ½ cup (finely chopped)

Pimento - ½ cup (finely chopped)

Chive - 1 cup (finely chopped)

Smoked Fish - 200 grams

Water - 2 to 2 ½ cups (room temp.)

Vegetable Oil for Frying - 4 cups

Method

1. Prepare your smoked fish by cutting it into 2-inch pieces and placing it in boiling water to remove most of the salt.

2. Allow to cook for 20 minutes, drain off excess liquid and repeat the process.

3. Remove any remaining skin and bone.

4. Place in your food processor and process to break it up into finer pieces.

5. To a bowl, add flour, baking powder, salt, black pepper, onion powder, garlic powder, and instant yeast.

6. Using a spoon or your hand, mix until all your ingredients are evenly incorporated.

7. Add your onion, pimento, chive, and smoked fish.

8. Once evenly incorporated, add your water.

9. You’re looking for a thick, wet consistency, like brownie mix.

10. Cover with a warm damp cloth, cling wrap, or foil and allow to rest until doubled in size (about 90 minutes).

11. Add your oil to a pot, ensuring not to fill more than 1/3 of the way to prevent spillage.

12. Preheat your oil to 350F.

13. Using two tablespoons, spoon your batter into the oil ensuring not to overfull your pot.

14. Fry until golden brown.

15. Transfer to a wire rack to allow excess oil to drain off.