Accra (Saltfish Fritters)
Crispy St. Lucian saltfish fritters — golden, fluffy, and seasoned with scotch bonnet and fresh herbs.
About This Recipe
Accra are St. Lucia's favourite savoury snack — deep-fried fritters of salt cod in a light, herb-flecked batter. The name comes from the West African city of Accra, reflecting the dish's roots in the African diaspora cuisine of the Caribbean. They are sold at roadside stalls, eaten at Jounen Kwéyòl (Creole Heritage Day), and enjoyed as a breakfast or afternoon snack. Similar versions exist across the Eastern Caribbean under various names.
Ingredients
Serves 4
- 250 gsalt cod, soaked and flaked
- 1½ cupsplain flour
- 1 tspbaking powder
- 1scotch bonnet, finely minced
- 3 tbspchives and parsley, chopped
- oilfor deep frying
Instructions
- 1
Prepare fish
Boil soaked salt cod 10 minutes. Drain and flake finely, removing all bones.
- 2
Make batter
Mix flour and baking powder. Add enough cold water to form a thick batter. Stir in fish, scotch bonnet, and herbs.
- 3
Fry fritters
Heat oil to 175 °C. Drop tablespoonfuls of batter into hot oil and fry 3–4 minutes until golden. Drain on paper towels.
- 4
Serve
Serve hot with hot sauce or a squeeze of lime.
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Pro Tips
- →
Let the batter rest 10 minutes before frying for fluffier fritters.
- →
Fry in small batches to maintain oil temperature.
- →
A pinch of turmeric in the batter adds colour.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Add grated sweet potato to the batter.
- •
Mix in finely diced onion for extra flavour.
- •
Use shrimp instead of salt fish for a different take.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Best eaten hot and fresh. Reheat in a 180 °C oven for 8 minutes to crisp back up.
History & Origin
Accra's West African origin is linguistically preserved in its name. It arrived in St. Lucia via enslaved Africans and became a cornerstone of Kwéyòl (Creole) cuisine, celebrated especially at cultural festivals.
Frequently Asked Questions
How thick should the batter be?
Thick enough to drop from a spoon and hold its shape — like a pancake batter on the thicker side.
Are accra gluten-free?
Not traditionally, but chickpea flour or a gluten-free blend works well as a substitute.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
Nutrition Facts
Per serving (190g / 6.7 oz) · 4 servings total
Time Summary
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