Saltfish Accras with Mango Salsa

Ingredients

• 1 cup Salted Codfish
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 cup Chopped Onion
• 1/2 cup Chopped Bell Pepper
• 1 small Chopped Scotch Bonnet Pepper
• 2 sprigs Fresh Thyme
• 1/2 cup Coconut Milk
• 1 cup Vegetable Oil
• 1 large Ripe Mango
• 1/4 cup Red Onion
• 2 tbsp Lime Juice
• 2 tbsp Cilantro

Instructions

1. 1Place the 1 cup of Salted Codfish in a large bowl and cover it completely with cold water. Soak the codfish for at least 4 hours, changing the water every hour to remove excess salt.
2. 2After soaking, drain the codfish and transfer it to a medium saucepan. Cover the codfish with fresh water and bring it to a boil over high heat (around 212°F / 100°C). Reduce heat to medium and simmer for 15 minutes, or until the fish is tender and flakes easily with a fork. Drain the water, let the codfish cool slightly, then flake the entire 1 cup of codfish with a fork, ensuring no bones remain.
3. 3In a large mixing bowl, combine the 1 cup of All-Purpose Flour, 1 tsp of Baking Powder, 1/2 cup of Chopped Onion, 1/2 cup of Chopped Bell Pepper, 1 small Chopped Scotch Bonnet Pepper, the leaves from the 2 sprigs of Fresh Thyme (discard stems), and the flaked 1 cup of Salted Codfish. Stir these ingredients together until well mixed.
4. 4Gradually pour in the 1/2 cup of Coconut Milk into the dry mixture, stirring continuously with a spoon or whisk. Continue mixing until a thick, cohesive batter forms that can hold its shape when scooped.
5. 5Pour the 1 cup of Vegetable Oil into a deep, heavy-bottomed pot or a large cast-iron skillet (at least 8-inch / 20cm diameter) until it reaches a depth of about 2-3 inches (5-7.5 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C); if you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
6. 6Carefully drop tablespoon-sized portions of the batter into the hot oil, ensuring not to overcrowd the pot. Fry the accras for 3-5 minutes per side, or until they are deep golden brown, crispy on the outside, and cooked through.
7. 7Using a slotted spoon, carefully remove the cooked accras from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
8. 8To prepare the mango salsa, peel and dice the 1 large Ripe Mango into 1/4-inch (0.6 cm) cubes. Dice the 1/4 cup of Red Onion into 1/8-inch (0.3 cm) pieces. Finely chop the 2 tbsp of Cilantro. In a small bowl, gently combine the diced mango, diced red onion, chopped cilantro, and 2 tbsp of Lime Juice.
9. 9Serve the Saltfish Accras immediately while hot, with a spoonful of the fresh Mango Salsa placed on top of each accra.

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