Entree: Saint Barthélemy – Accras de Morue (Salt cod fritters)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
10 min
Total
35 min
Ingredients
- 8 oz (225 g) salt cod, soaked 12–24 hours and drained
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 large egg, approx. 50 g
- 1/4 cup (60 ml) cold water (plus more if needed)
- 2 tbsp (30 ml) vegetable oil (for batter)
- 2 cloves (approx. 6 g) garlic, minced
- 1 small onion, finely chopped, approx. 70 g
- 2 scallions (green onions), thinly sliced, approx. 30 g
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (about 10 g), optional or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Vegetable oil for deep frying, about 2 cups (480 ml)
- Lemon or lime wedges, for serving
Instructions
1. Rehydrate and flake the cod: Rinse the soaked salt cod, remove any skin and bones, and flake the flesh into small pieces with a fork; set aside.
2. Make the batter base: In a mixing bowl, whisk together the flour and baking powder. In a separate small bowl, beat the egg with 1/4 cup (60 ml) water and 2 tbsp (30 ml) vegetable oil. Gradually add the wet mixture to the dry ingredients and stir until a thick, smooth batter forms; add a tablespoon more water if too stiff.
3. Fold in aromatics and cod: Stir the minced garlic, chopped onion, scallion, parsley, thyme, chopped pepper (if using), black pepper, and the flaked cod into the batter until evenly distributed. The mixture should be spoonable but hold its shape.
4. Heat the oil: In a deep skillet or pot, heat about 2 cups (480 ml) vegetable oil to 350–375°F (175–190°C). Test with a small drop of batter — it should sizzle and rise slowly.
5. Fry the accras: Using two spoons or a small scoop, drop heaping tablespoons (about 2 tbsp / 30 ml each) of batter into the hot oil, avoiding overcrowding. Fry in batches until golden brown and crisp, 3–4 minutes per side, turning as needed.
6. Drain and serve: Transfer cooked accras to a paper-towel-lined tray to drain. Serve hot with lemon or lime wedges and optionally a spicy Creole or pepper sauce.
