📝 About This Recipe
Transport your senses to the sun-drenched shores of Martinique and Guadeloupe with these iconic Accras de Morue. These crispy, cloud-like fritters feature a delicate balance of savory salt cod, aromatic herbs, and a gentle kick of habanero heat. Perfect as a festive appetizer or a street-food snack, they represent the soul of French Antillean soul food—light, flavorful, and irresistibly crunchy.
🥗 Ingredients
The Cod Preparation
- 1/2 lb Salted Cod (Bacalao) (dried and salted, skinless and boneless preferred)
- 1 piece Fresh Lime (juiced, for rinsing the fish)
The Batter Base
- 2 cups All-purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1 cup Water (room temperature; may need slightly more for consistency)
- 1/4 cup Whole Milk (adds richness to the batter)
Aromatics and Spice
- 3 stalks Scallions (very finely minced)
- 3 cloves Garlic (mashed into a paste)
- 1 small Shallot (finely grated)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1/2 piece Habanero or Scotch Bonnet Pepper (seeded and minced extremely fine)
- 1/2 teaspoon Black Pepper (freshly ground)
Frying and Finishing
- 3-4 cups Vegetable Oil (for deep frying (peanut or sunflower oil works well))
- 1 pinch Sea Salt (to taste, only if needed after tasting first batch)
👨🍳 Instructions
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1
Begin by desalinating the cod: Place the salt cod in a large bowl of cold water and soak for 24 hours, changing the water at least 3-4 times to remove excess salt.
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2
Drain the cod and place it in a pot of fresh cold water. Bring to a simmer and cook for 10-15 minutes until the fish is tender and flakes easily. Do not boil vigorously or the fish will become tough.
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3
Drain the cooked fish and let it cool. Once cool, use your fingers or two forks to shred the cod into very fine fibers. Remove any stray bones or skin fragments. Set aside.
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4
In a large mixing bowl, whisk together the flour and baking powder. Create a well in the center.
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5
Gradually pour the water and milk into the well, whisking from the center outward until you have a thick, smooth paste. The consistency should be thicker than pancake batter but thinner than bread dough.
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6
Fold in the shredded cod, minced scallions, garlic paste, grated shallot, parsley, thyme, and the finely minced habanero. Mix until the aromatics are evenly distributed.
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7
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 30 minutes. This allows the flour to hydrate and the flavors to meld.
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8
In a deep heavy-bottomed pot or Dutch oven, heat about 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 small amount of batter (about the size of a walnut) and carefully drop it into the hot oil. Do not overcrowd the pot; fry about 5-6 at a time.
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10
Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown on all sides and have puffed up significantly.
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11
Remove the accras with a slotted spoon and drain them on a wire rack set over paper towels to maintain their crispness.
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12
Taste the first one. If the batter is too thick, whisk in a tablespoon of water; if it needs more heat, add a bit more minced pepper. Repeat frying with the remaining batter.
💡 Chef's Tips
Always use a thermometer to keep your oil at 350°F; if the oil is too cold, the accras will be greasy; if too hot, they will burn before the center cooks. For the lightest texture, ensure your cod is shredded very finely—almost to a wool-like consistency. If you prefer a 'puffy' accra, you can substitute the water with unflavored sparkling water for extra aeration. Be very careful with the habanero; use gloves when chopping and ensure it is minced into a paste so no one gets a large spicy chunk. Don't add extra salt to the batter until you've tasted a fried sample, as the cod often retains enough salt for the whole dish.
🍽️ Serving Suggestions
Serve immediately while piping hot with fresh lime wedges for squeezing over the top. Pair with a traditional 'Sauce Chien' (a Caribbean vinaigrette made with chives, parsley, garlic, and lime). Accompany with a chilled glass of Ti' Punch (rum, lime, and cane syrup) for an authentic French West Indies experience. Serve alongside a crisp green salad or a cooling mango slaw to balance the richness of the fried dough. Arrange on a platter with toothpicks for the perfect party finger food.