Accra (Saltfish Fritters)

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. 1

   Prepare fish

   Boil soaked salt cod 10 minutes. Drain and flake finely, removing all bones.

2. 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. 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. 4

   Serve

   Serve hot with hot sauce or a squeeze of lime.

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.

Storage

Best eaten hot and fresh. Reheat in a 180 °C oven for 8 minutes to crisp back up.

Frequently Asked Questions