Entree: Guadeloupe – Southern Culinary Region – Accras de Morue (Crisp fried salted cod fritters flavored with herbs and spice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 4 min

Total 30 min

Ingredients

- 1 lb (454 g) salted cod, soaked 24 hours in several changes of cold water, then flaked
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 2 large eggs
- 3/4 cup (180 ml) water (or beer for a lighter batter)
- 3 scallions (green onions), finely sliced
- 1/2 cup (15 g) fresh parsley, chopped
- 1 small Scotch bonnet or habanero pepper, seeded and finely minced (adjust to heat tolerance)
- 2 cloves garlic, minced
- 1/2 tsp (1 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 1/2 tsp (2 g) freshly ground black pepper
- Oil for deep frying (vegetable or peanut)

Instructions

1. After soaking the salted cod and draining thoroughly, remove any bones and flake the fish into small pieces with a fork.
2. In a large bowl, whisk together flour and baking powder. Beat in the eggs, then gradually add water (or beer) to make a thick, smooth batter.
3. Fold the flaked cod into the batter along with scallions, parsley, minced pepper, garlic, thyme, and black pepper. Mix until evenly combined; batter should be thick enough to hold shape—add a tablespoon more flour or water to adjust.
4. Heat 2–3 inches (5–7 cm) of oil in a deep heavy pot or fryer to 350°F (175°C). Use a small spoon or two spoons to drop tablespoon-sized portions of batter into the hot oil, frying in batches to avoid crowding.
5. Fry accras until golden brown and crisp, about 3–4 minutes, turning as needed. Drain on paper towels.
6. Serve hot, traditionally with lime wedges or a Creole pepper sauce.