Title: Acrats de morue (catfish fritters)
 Categories: Martinique, Fish, Appetizers, Upload
      Yield: 8 Servings
 
  1 1/2 c  Flour, all-purpose
    1/2 ts Salt
      2 md Eggs
      3 tb Butter, unsalted; melted,
           -cooled
      1 c  Milk, whole
    1/2 lb Salt codfish
      1 ea Pepper, hot; seeded
      2 ea Scallions; chopped fine
      1 ea Garlic cloves; crushed
      1 tb Parsley; chopped
    1/2 ts Thyme
      1 ea Allspice berry; ground
           Pepper, black; to taste
           Oil, vegetable
 
    Sift flour and salt into bowl. Beat eggs with butter and add to
  flour mixture. Add milk gradually, stirring only to mix. Add more
  milk if batter is too stiff. Cover, allow to stand 3 hours.
    Meanwhile, soak fish in cold water. Drain, remove bones and skin.
  Pound fish in mortar with hot pepper. Add scallions, garlic, parsley,
  thyme, allspice, and black pepper to taste. Stir into batter and
  stand 30 minutes.
    Heat oil in deep fryer (375F) and fry mixture by heaping tablespoons
  until golden brown. Drain on paper towels and keep warm.