Accras de morue (cod fritters) & Mango chutney

Preparation

• Step 1To desalt the cod, first rinse the cod fillets then place them in a pan and cover with cold water. Leave for at least 12 hours changing the water at least 4 times.
• Step 2Once the cod is desalted, cook it in the vegetable stock for 20 minutes. Leave to cool.
• Step 3Meanwhile, prepare the mango chutney. Peel and dice the mango. Peel and grate the ginger.
• Step 4Place all the ingredients in a saucepan and bring to a gentle boil for 15 minutes on a medium heat, then lower the heat and cook for a further 30 minutes on a low heat.
• Step 5The chutney is ready once it has taken on a puree like consistency. Mix and leave to cool.
• Step 6Move on to the accras. Slice the spring onion tops and peel the garlic.
• Step 7Tip the spring onion tops, onion, garlic, chilli, parsley and thyme in the food processor and blitz.
• Step 8Add the olive oil and lime juice, blitz.
• Step 9Once the cod has cooled, flake and remove the bones. Tip it into the food processor and blitz.
• Step 10Mix together the flour and baking powder in a bowl, then slowly add the water, stirring constantly.
• Step 11Add the cod/herb mixture to the flour. Season. Stir until you get a smooth batter.
• Step 12Heat the oil to 170°C.
• Step 13Drop heaped teaspoons of batter into the oil and cook until the accras rise to the surface and are golden brown.
• Step 14To be served warm dipped in chutney (with a cuvée of Beaujolais Villages rosé)!