Soak cod, fillet fish, being careful to remove all bones, and cook in court bouillon.
Drain cooked fish and mash with a fork.
Mix in oil with a wooden spoon.
Add chopped onion, parsley, garlic and hot pepper.
Make a well in the flour, add salt and pepper.
Add eggs one at a time, then milk.
Knead until dough is smooth and elastic.
Cover with a cloth and let rise in a warm place.
Mix batter and cod mixture together.
Drop by spoonfuls into boiling oil.
Remove acras when gold.
Serve with Ti-Malice sauce.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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