Crispy, flavour-packed salt cod fritters with scallion and garlic — a beloved French-Caribbean appetiser and street food.
Accras de Morue are the quintessential street food of Guadeloupe and Martinique, served at every market and festival. These deep-fried puffs combine rehydrated salt cod (morue), chickpea flour, fresh herbs and aromatics into light, airy balls. The exterior becomes golden and crispy while the inside stays soft and flavourful. Traditionally enjoyed as a snack or starter with hot sauce or lime, accras are best eaten immediately while the crispness is at its peak.
Serves 4
Drain the soaked salt cod and flake it into small pieces, removing any bones or skin. Set aside.
Soaking overnight is essential to remove excess salt. Change the water 2–3 times.
Whisk chickpea flour, water, baking powder, salt and pepper into a smooth, thick batter. Fold in the flaked cod, scallions and garlic. Let rest for 10 minutes.
Fill a deep pan with 8cm of oil and heat to 170°C. Test with a small spoonful — it should sizzle and rise immediately.
Using two spoons or a scoop, drop plum-sized balls of batter into the hot oil. Fry for 4–5 minutes, turning once, until deep golden. Work in batches; do not overcrowd.
Transfer to paper towels to drain. Serve hot with lime wedges, hot sauce or spicy mayonnaise.
Salt cod must be properly soaked or the accras will be excessively salty.
Keep the oil temperature steady — too cool and the fritters become greasy; too hot and the outside burns before the inside cooks.
Serve immediately. Accras lose their crispness within minutes of frying.
Accras with Crab: replace salt cod with flaked fresh crab meat for a less intense, sweeter flavour.
Vegetable Accras: use finely grated pumpkin or aubergine instead of cod for a vegetarian version.
Best eaten fresh. Leftovers can be refrigerated for 1 day and gently reheated in a warm oven, but crispness will diminish.
Accras de Morue are a legacy of the salt cod trade — salt cod was cheap, shelf-stable protein for enslaved people and colonial workers. Over centuries, it became woven into the culture and is now a cherished Caribbean classic.
Fresh cod will work but the result will be milder. Salt cod gives a distinctive, deeper flavour that defines accras.
Properly dried salt cod keeps for months in a cool, dry place. Once soaked and cooked, treat as fresh fish — use within 1 day.
Per serving (180g) · 4 servings total
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