Accras de MorueSalt Cod Fritters
Accras de morue are French Caribbean salt cod fritters with herbs, aromatics, and chili in a light batter. The cod is desalted under refrigeration before the fritters are fried until crisp and fully cooked inside.
Prep
12h 20m
Cook
20m
Serves
4
Regional versions
Compare how this dish changes by country.
- Dominica
- St. Lucia
- St. Martin
- Puerto Rico
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Salt Cod
- 300gSalted Cod (rinsed)
Soaking
- 1lWater (cold)
Poaching
- 1lWater
Batter
- 200gAll-Purpose Flour
- 8gBaking Powder
- 2pcsEgg (beaten)
- 60gScallion (finely chopped)
- 80gOnion (finely chopped)
- 8gGarlic (crushed)
- 1pcsScotch Bonnet Chili (finely chopped)
- 2gBlack Pepper
- 2gSalt (only if needed)
- 220mlWater
Frying
- 700mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cover the fish with the soaking water and refrigerate for 12 hours, changing the water once or twice.
- 02
Drain the salted cod, transfer it to a saucepan, and add the poaching water. Simmer until the fish flakes easily, then drain, cool, remove any bones, and flake it finely.
- 03
Heat the vegetable oil in a deep pot to 175°C (350°F).
- 04
Combine the all-purpose flour, baking powder, and black pepper.
- 05
Stir in the eggs, water, scallion, onion, garlic, scotch bonnet chili, and flaked salted cod to make a thick batter. Taste a small cooked test fritter before adding the salt.
- 06
Drop spoonfuls of batter carefully into the hot oil without crowding the pot.
- 07
Fry until puffed, deep golden, and cooked through in the center.
- 08
Drain well and serve hot.
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