📝 About This Recipe
Transport your senses to the French West Indies with these iconic salt cod fritters, a staple of Guadeloupean and Martinican cuisine. These crispy, golden morsels offer a perfect contrast between a crunchy exterior and a pillowy, herb-flecked center bursting with the savory depth of cured cod and a hint of habanero heat. They are the ultimate French-Creole hors d'oeuvre, traditionally enjoyed with a cold drink as the sun begins to set.
🥗 Ingredients
The Salt Cod
- 400 grams Salted Dried Cod (Morue) (high quality, bone-in or skinless)
- 1 Bay Leaf (for the poaching liquid)
The Batter Base
- 250 grams All-purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 200 ml Water or Whole Milk (room temperature)
Aromatics and Spice
- 3 cloves Garlic (minced into a paste)
- 2 Shallots (very finely minced)
- 3 stalks Spring Onions (Cives) (finely sliced)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1/2 Habanero or Scotch Bonnet Pepper (seeded and minced extremely fine)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 Lime Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly ground)
Frying
- 1 liter Vegetable Oil (for deep frying (peanut or sunflower oil works best))
👨🍳 Instructions
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1
Begin by desalinating the salt cod: place the fish in a large bowl of cold water for 24 hours, changing the water at least 3-4 times to remove excess salt.
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2
After soaking, drain the cod and place it in a pot of fresh cold water with a bay leaf. Bring to a gentle simmer and cook for 10-12 minutes until the fish flakes easily.
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3
Drain the fish and let it cool. Carefully remove any skin or bones, then shred the flesh into very fine flakes using your fingers or two forks. Set aside.
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4
In a large mixing bowl, whisk together the sifted flour and baking powder. Make a well in the center.
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5
Gradually pour the water (or milk) into the well, whisking from the center outward until you have a thick, smooth, and elastic batter. It should be thicker than pancake batter.
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6
Fold the shredded salt cod into the batter until evenly distributed.
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7
Add the minced garlic, shallots, spring onions, parsley, thyme, and the habanero pepper. Stir well to incorporate these vibrant aromatics.
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8
Add the lime juice and black pepper. Taste the batter (it is safe as there are no eggs) to check for salt—usually, the cod provides enough, but add a pinch if necessary.
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9
Let the batter rest at room temperature for at least 30 minutes. This allows the flavors to meld and the gluten to relax for a lighter texture.
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10
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Use a thermometer to ensure accuracy.
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11
Using two small spoons, form small balls of batter (about the size of a walnut) and carefully drop them into the hot oil. Do not overcrowd the pot.
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12
Fry the accras for 3-4 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides.
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13
Use a slotted spoon to remove the fritters and drain them on a wire rack or paper towels to maintain their crunch.
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14
Serve immediately while piping hot for the best experience.
💡 Chef's Tips
Always use cold water for the initial soak to keep the fish firm; never use hot water. Ensure the oil temperature stays consistent; if it drops too low, the accras will become greasy rather than crispy. For an extra airy texture, some chefs substitute half of the water with sparkling water. Be very careful with the habanero; use gloves when chopping and ensure it is minced as finely as possible to avoid 'spice bombs'. If the batter feels too thin to hold a shape, add a tablespoon more of flour; if too thick, a splash of water.
🍽️ Serving Suggestions
Serve with a traditional 'Sauce Chien' (a Caribbean vinaigrette made of herbs, garlic, and lime). Pair with a classic 'Ti' Punch' (white rum, lime, and cane syrup) for an authentic French West Indies experience. Accompany with fresh lime wedges for an extra zest of acidity. Serve as part of a larger seafood platter alongside grilled prawns and dipping aioli. A crisp, cold French Rosé or a light lager balances the fried richness perfectly.