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Recipe · Guadeloupe
Accras de morue
French Caribbean salt cod fritters
⏱ 60 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)salt cod
250 g (9 oz)flour
1 packetbaking powder
2eggs
2cives (Caribbean scallions)
1onion
3 clovesgarlic
1/2Scotch bonnet chili
1 tspturmeric
Flat-leaf parsleythyme, 1 lime
Oilfor frying, salt, pepper
- 400 g (14 oz) salt cod
- 250 g (9 oz) flour
- 1 packet baking powder
- 2 eggs
- 2 cives (Caribbean scallions)
- 1 onion
- 3 cloves garlic
- 1/2 Scotch bonnet chili
- 1 tsp turmeric
- Flat-leaf parsley thyme, 1 lime
- Oil for frying, salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the cod in cold water for 12 hours, changing the water 3 times.
- Poach the cod in simmering water for 10 minutes.
- Drain, remove skin and bones and flake finely.
- Finely chop the onion, scallions, garlic, parsley and chili.
- Mix the flour, baking powder, eggs, lime juice, turmeric and herbs.
- Add the flaked cod and 150 ml (⅔ cup) water to make a thick batter.
- Adjust the salt and pepper and let rest for 30 minutes.
- Heat the oil to 180°C (350°F) and drop in spoonfuls of batter.
- Fry for 3–4 minutes until golden and drain on paper towels.
- Serve piping hot with a ti' punch (or fruit juice for an alcohol-free version).
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