Entree: Saint Lucia – Accra (Crisp fried saltfish fritters flavored with onion, herbs, and Caribbean spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 12 hrs

Total 12 hrs 10 min

Ingredients

- 8 oz (225 g) salted cod (saltfish), soaked 12–24 hours and drained
- 3/4 cup (90 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1 large egg, beaten, approx. 50 g
- 1/2 cup (120 ml) water (adjust as needed)
- 1 small onion, finely chopped, approx. 2 oz (60 g)
- 2 scallions, thinly sliced, approx. 1 oz (30 g)
- 1 tbsp (15 g) chopped fresh parsley
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional)
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- Salt to taste (use sparingly due to salted cod)
- Vegetable oil for deep frying

Instructions

1. To prepare the saltfish, rinse and soak the salted cod in cold water 12–24 hours, changing the water 2–3 times; for quicker method, simmer 10–15 minutes in water then cool and flake. Drain and flake the fish, removing any bones and skin.
2. In a large bowl whisk together the flour and baking powder. Add the beaten egg and 1/2 cup (120 ml) water and stir to make a thick batter; add more water a tablespoon at a time if too stiff.
3. Fold in the flaked saltfish, chopped onion, scallions, parsley, Scotch bonnet (if using), black pepper, and lime juice. Taste and adjust seasoning—remember the cod is salty.
4. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Drop spoonfuls of batter (about 1–2 tbsp / 15–30 ml each) into the hot oil, frying in batches to avoid crowding.
5. Fry accra until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. Serve hot with pepper sauce, chutney, or a squeeze of lime.