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.
Serves 6
Soak salt cod in cold water for 12–24 hours, changing water 2–3 times. Drain, poach briefly, then flake finely.
Whisk flour, egg, water, garlic, spring onion, chilli, and black pepper into a smooth batter. Fold in flaked cod.
Let batter rest 10 minutes. It should be thick enough to hold its shape on a spoon.
Drop tablespoon-sized portions into 180 °C oil. Fry 3–4 minutes until golden and puffed, turning once. Drain on paper.
Taste the batter before salting — the cod retains saltiness.
Serve immediately for maximum crispiness.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Best fresh; reheat on a baking tray at 200 °C for 5 minutes.
Salt cod was introduced by European traders and became a dietary staple across the Caribbean. Martinicans transformed it into this beloved fritter.
Taste a small piece — it should be pleasantly savoury, not overwhelming.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (90g / 3.2 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
