Ingredients

• 1 lb Salted codfish ( boil in water for about 5 minutes and drain then shred)
• 1 small onion finely chopped
• 2 cloves garlic - crushed
• 2 Shadon-bene (Mexican culantro) leaves cut finely
• 1 Tbsp cilantro chopped
• 2 Tbsp finely chopped scallions
• 2 Tbsp Bazodee® Marvelous Marinade sauce
• 1 Tsp Bazodee® Soca sauce
• 1 egg
• 2 Tsp baking powder
• 1 cup flour
• 1/4 to 1/2 cup water
• Pinch sugar
• Vegetable oil for frying

Dip

• 3 Tbs Mayonnaise
• 1 Tbs Bazodee® Marvelous Marinade
• 1 Tbs Bazodee® Hot Hot Soca Sauce

Directions

1. Boil salt-fish for about 5 minutes
2. Drain and then shred finely
3. In another bowl, blend flour, baking powder, sugar, garlic, onion, pepper and all herbs
4. Add shredded cod fish and stir well
5. Add water (1/4 to 1/2 cup) then add egg to batter
6. Heat oil on medium heat
7. Put a tsp of batter - about 6 at a time in oil
8. Accras will begin to float - flip, one at a time until golden brown
9. Drain on paper towel
10. Garnish or eat with dip