Smoked cod and haddock acras

Ingredients

• 4 haddock steaks (4 oz -100 g per steak)
• Finely chopped smoked cod (300 g)
• 1 red onion, diced
• 1 clove of chopped garlic
• Juice from 2 limes
• 1 tsp (5 ml) chopped fresh thyme
• 4 drops of sriracha red pepper sauce
• 1½ cup (375 ml) flour
• 2 tbsp. (10 ml) baking powder
• 3 eggs
• 1¼ cups (315 ml) of water
• 3 cups (750 ml) of milk
• Salt and pepper
• Oil for frying

Instructions

1. In a saucepan, poach the haddock in milk for 10 minutes
2. Drain and break apart with your fingers
3. In a large bowl, combine the smoked cod with the haddock, onion, garlic, line juice and sriracha
4. Salt and pepper
5. Add the flour, baking powder and eggs to the fish mixture.
6. Mix well and gradually add the water
7. Make quenelles using two spoons and fry in oil for 4 to 5 minutes until golden brown.