Fish Akara

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  • 2 Smoked Mackerel
  • 2 Scotch bonnets (ata rodo)
  • 1/4 Small onion • 1 Tablespoon ghee or animal fat
  • 2 raw eggs
  • 1 Teaspoon psyllium husk (optional)
  • Salt to taste
  • Ghee or animal fat for frying

 

  1. Remove skin and bones from fish and mash until smooth.
  2. Blend onion, scotch bonnets or pound in a mortar.
  3. Mix all ingredients together.
  4. Add oil on cooker to heat up, the oil should be at least 3 inches deep.
  5. Once the oil is hot, scoop mixture with a spoon and slowly pour into oil.
  6. Dipping the spoon, a little bit into oil helps reduce spatter.
  7. Deep fry underside till golden brown and flip to fry topside.
  8. Once golden brown all over, remove from oil and place on a kitchen towel.

 

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