📝 About This Recipe
Transport your senses to the sun-drenched shores of the French West Indies with these iconic Accras de Morue. These light, airy fritters feature a delicate balance of salted cod, aromatic herbs, and a whisper of Caribbean heat, all encased in a shatteringly crisp golden crust. Traditionally served as a festive appetizer in Guadeloupe and Martinique, they are the ultimate expression of Creole comfort food—savory, spicy, and irresistibly snackable.
🥗 Ingredients
The Saltfish Prep
- 1/2 pound Salted Cod (Morue) (boneless and skinless)
- 1 cup Whole Milk (for soaking, optional but helps tenderize)
The Fritter Batter
- 2 cups All-purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 3/4 cup Cold Water (adjust for consistency)
- 3 cloves Garlic (minced into a paste)
- 2 pieces Shallots (very finely minced)
- 3 pieces Scallions (green parts only, finely sliced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 teaspoon Habanero or Scotch Bonnet pepper (finely minced, seeds removed for less heat)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 3-4 cups Vegetable Oil (for deep frying, such as peanut or canola oil)
👨🍳 Instructions
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1
Begin by desalinating the cod: Rinse the fish under cold water, then submerge it in a bowl of cold water (or milk) for 12 to 24 hours, changing the liquid at least 3 times.
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2
Once soaked, place the fish in a small pot of fresh water. Bring to a gentle simmer and cook for 10-12 minutes until the fish flakes easily with a fork.
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3
Drain the fish well and pat dry. Using your fingers or two forks, shred the cod into very small, fine flakes. Ensure there are no stray bones.
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4
In a large mixing bowl, whisk together the sifted flour and baking powder. Create a well in the center.
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5
Gradually pour the cold water into the well, whisking from the center outward until you have a thick, smooth paste. It should be thicker than pancake batter.
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6
Fold in the shredded cod, minced garlic, shallots, scallions, parsley, thyme, and the minced hot pepper. Mix until the aromatics are evenly distributed.
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7
Add the lime juice and black pepper. Stir well. Cover the bowl and let the batter rest at room temperature for 30 minutes to allow the flavors to meld.
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8
In a deep, heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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9
Using two small spoons, scoop a walnut-sized amount of batter and carefully drop it into the hot oil. Do not overcrowd the pot; fry in batches of 5 or 6.
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10
Fry the accras for 3-4 minutes, turning them occasionally with a slotted spoon, until they are an even, deep golden brown and puffed up.
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11
Remove the fritters with a slotted spoon and drain them on a wire rack set over paper towels to maintain maximum crispness.
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12
Taste the first one (chef's privilege!) to check the seasoning and ensure the interior is cooked through. Repeat with the remaining batter.
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13
Serve immediately while piping hot and crunchy.
💡 Chef's Tips
The secret to a light accra is cold water and not over-mixing the batter once the flour is added. If the batter feels too thin, add a tablespoon of flour; if it's too thick to drop from a spoon, add a teaspoon of water. For the most authentic flavor, use a Scotch Bonnet pepper, but handle it with gloves to avoid skin irritation. Always maintain the oil temperature between 350°F and 365°F; oil that is too cool will result in greasy, heavy fritters. You can prepare the batter up to 4 hours in advance and keep it refrigerated, but add the lime juice just before frying.
🍽️ Serving Suggestions
Serve with a side of 'Sauce Chien' (a Caribbean vinaigrette with onions, peppers, and herbs). Pair with a cold glass of Ti' Punch (rum, lime, and cane syrup) for a true Martinique experience. Arrange on a platter with fresh lime wedges for an extra zest of acidity. Serve as part of a Creole 'Apéro' alongside fried plantains and avocado salad. A spicy garlic aioli makes for a non-traditional but delicious dipping alternative.