Entree: Guadeloupe – National Cuisine – Accras de Morue (Crispy Caribbean salt cod fritters seasoned with herbs and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 24 hrs

Total 24 hrs 30 min

Ingredients

- 1 lb (454 g) salted cod (morue), soaked 24 hours in cold water, changing water several times, then flaked
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 2 large eggs
- 3/4 cup (180 ml) cold water (adjust as needed for batter consistency)
- 3 tbsp (45 ml) vegetable oil for batter
- 3 scallions, about 2 oz (60 g), thinly sliced
- 1/4 cup (15 g) fresh parsley, chopped
- 1 small Scotch bonnet or habanero pepper, seeded and finely minced (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp (5 ml) fresh lime juice
- 1/2 tsp (1.5 g) ground black pepper
- Vegetable oil for deep frying, about 2–3 cups (480–720 ml)

Instructions

1. After soaking, drain the cod, remove any bones and skin, and flake into small pieces; pat dry with paper towels.
2. In a large bowl combine the flour and baking powder. Whisk in the eggs, cold water, and 3 tbsp (45 ml) vegetable oil until a smooth batter forms; the batter should be thick but spoonable—add a little more water if too thick.
3. Fold the flaked cod, scallions, parsley, minced pepper, garlic, lime juice, and black pepper into the batter until evenly distributed.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding.
5. Fry the fritters until golden brown and cooked through, about 3–4 minutes per side, turning as needed. Remove with a slotted spoon and drain on paper towels.
6. Serve hot with lime wedges and a spicy Creole pepper sauce or a simple green herb sauce.