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. Rooted in the everyday cooking of French Caribbean kitchens, Accras de Morue balances technique and tradition: the chickpea flour is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight starter or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chickpea flour, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
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.
Source the freshest chickpea flour you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
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.
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.
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.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If chickpea flour is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
It follows the most widely accepted home-cook template. Regional variants exist and we note the main ones in the variations section.
Usually under-seasoning or rushing the aromatic stage. Build flavour in layers, taste as you go, and finish with a touch of acid or salt to brighten the dish.
Per serving (180g / 6.3 oz) · 4 servings total
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