Entree: Saint Martin (French part) – Accras de Morue (Salted cod fritters)
Serving Size: 4
Approximate Time
Prep
45 min
Cook
15 min
Additional
8 hrs
Total
9 hrs
Ingredients
- 1 lb (454 g) salted cod, desalted (see instructions)
- 2 cups (240 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 2 large eggs, approx. 100 g
- 1/2 cup (120 ml) cold water (or sparkling water for lighter texture)
- 3 scallions, thinly sliced (white and green parts)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional; keep seeds for heat)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh minced thyme
- 1/2 tsp (2.5 g) freshly ground black pepper
- Oil for deep-frying, about 3 cups (720 ml) vegetable or peanut oil
- Lime wedges for serving (optional)
Instructions
1. Place the salted cod in a large bowl and cover with cold water. Refrigerate and change the water every 4–6 hours for 8–24 hours, depending on saltiness and thickness, until the fish tastes properly desalted. Drain.
2. After desalting, remove any skin and bones from the cod and flake the flesh into small pieces with a fork. Measure about 1½ cups (approx. 300 g) flaked cod.
3. In a large mixing bowl, whisk together the flour and baking powder. Make a well and add the eggs and half the water; whisk to combine into a thick batter, adding the remaining water a little at a time until you reach a thick spoonable consistency.
4. Fold the flaked cod, scallions, parsley, garlic, minced pepper (if using), thyme, and black pepper into the batter. Adjust seasoning sparingly—salt is usually unnecessary because of the cod.
5. Heat the oil in a deep pot or heavy skillet to 350°F (175°C). Test by dropping a small bit of batter—if it sizzles and rises steadily, the oil is ready.
6. Using two spoons or a small scoop, drop rounded tablespoonfuls of batter into the hot oil, working in batches to avoid crowding. Fry until golden brown and cooked through, 3–4 minutes per side, turning as needed.
7. Transfer accras to a wire rack or paper towel-lined plate to drain briefly. Serve hot with lime wedges and a hot pepper or Creole-style dipping sauce if desired.
