Ingredients (For 6 people)
250g of desalted cod,
500 g of flour,
Salt, chili, parsley, thyme, garlic, local onions, water or milk.
Desalt the cod in cold water for 4 hours. Drain. Put it in a saucepan with enough water and boil for 1/2 hour.
Meanwhile, beat the flour, gradually adding 1 to 2 glasses of water to remove any lumps.
Let the cod cool. Peel it, remove the bones and put it in the blender bowl with the chilli, parsley, garlic and onions. Finely chop and incorporate into the dough
Salt and pepper. Separate the yolks and egg whites. Add the yolks to the dough and let stand.
Just before cooking, (especially if you prepare the dough in advance), add a pinch of bicarbonate and the beaten egg whites.
Delicately place the dough in very hot oil per teaspoonful. Cook the acras for about 5 minutes.
The less paste you put on, the more swollen and appetizing the acras will be. Likewise, the less cod there are, the easier they will be to digest. As soon as the acras are cooked, drain them and serve them while still hot.