Accras de Morue (Salt Cod fritters)

Desalting the cod

1. Cut the cod into chunks and put them in a colander.
2. Immerse the colander into a large container filled with water and put it in the refrigerator.
3. Leave it for 24 hours, changing the water as often as possible.

Accras

1. Cut the cod and add to a saucepan with one garlic clove. Cover with water. Bring to a boil.
2. In a bowl, crumble cod finely, and remove bones if any.
3. Chop the 2 raw garlic cloves and the blanched garlic clove.
4. Mix cod, garlic, chives, peppers and parsley.
5. In a large bowl, pour the flour. Make a well and pour half of the milk in the center.
6. Mix gently and then slowly pour the remaining milk until reaching a semi thick batter of the same density as heavy cream.
7. If the batter seems too liquid, add a little flour. If it is too thick, thin with a little water.
8. Incorporate the cod mixture to the batter.
9. In a bowl, put baking soda and pour the lemon juice over it. It will emulsify. Incorporate into the batter immediately so it rises.
10. Let the dough rest for 1 hour in the refrigerator.
11. In a skillet, heat a large oil bath.
12. Pour batter with a spoon to form small fritters or form balls with well oiled hands.
13. When the fritters are golden, remove them with a slotted spoon and let them drain 2 to 3 minutes on paper towels.
14. Serve the warm salt cod fritters as an appetizer or next to a salad with a sweet and sour or spicy sauce.
15. Salt cod fritters will keep 48 hours in the refrigerator in an airtight container.