Accras de Morue

About This Recipe

Accras de Morue are the quintessential Martinican starter: light, crispy fritters made from desalted salt cod folded into a seasoned batter with spring onions, garlic, parsley, and a hint of hot pepper. They are fried to a golden puff and served piping hot with a glass of Ti Punch as an apéritif. You'll find them at every family gathering, beach party, and rum shack across the island.

Ingredients

Serves 6

• 300 gsalt cod, soaked overnight and flaked
• 1 cupall-purpose flour
• 1 largeegg
• 3/4 cupwater or milk
• 3 stalksspring onion and 2 garlic cloves, minced
• 1/2 tspground chilli or minced Scotch bonnet

Instructions

1. 1

   Desalt and flake cod

   Soak salt cod in cold water for 12–24 hours, changing water 2–3 times. Drain, poach briefly, then flake finely.

2. 2

   Make batter

   Whisk flour, egg, water, garlic, spring onion, chilli, and black pepper into a smooth batter. Fold in flaked cod.

3. 3

   Rest batter

   Let batter rest 10 minutes. It should be thick enough to hold its shape on a spoon.

4. 4

   Fry

   Drop tablespoon-sized portions into 180 °C oil. Fry 3–4 minutes until golden and puffed, turning once. Drain on paper.

Variations

• •

  Use fresh fish instead of salt cod for a milder version.

• •

  Add a pinch of turmeric to the batter for colour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best fresh; reheat on a baking tray at 200 °C for 5 minutes.

Frequently Asked Questions