Accras de Morue — Saltfish Fritters

Shopping list

• 300 g salted cod

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• 200 g plain flour

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• 2 tsp baking powder

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• 4 piece spring onions — finely chopped

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• 2 clove garlic cloves — minced

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• 20 g fresh parsley — finely chopped

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• 3 piece fresh thyme — leaves only

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• 0.5 piece scotch bonnet chilli — deseeded and finely minced

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• 0.5 tsp black pepper — freshly ground

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• 150 ml whole milk

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• 1 piece egg — beaten

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• 500 ml vegetable oil — for deep frying

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Step by step

1. 1

   Place the salted cod in a large bowl and cover with cold water. Soak for 12–24 hours, changing the water 3–4 times to remove excess salt.

2. 2

   Drain the cod, place in a saucepan, and cover with fresh water. Bring to a boil, then reduce heat and simmer for 15 minutes until tender.

3. 3

   Drain and let cool slightly. Remove any skin and bones, then flake the fish finely with your fingers or a fork.

4. 4

   In a large mixing bowl, combine the flour and baking powder.

5. 5

   Add the flaked cod, spring onions, garlic, parsley, thyme, scotch bonnet, and black pepper. Mix well.

6. 6

   Make a well in the centre and add the beaten egg and milk. Stir to form a thick, slightly lumpy batter. Let rest for 15 minutes.

7. 7

   Heat the vegetable oil in a deep, heavy-based pan or deep-fryer to 180°C. Use a thermometer to check, or test by dropping a small amount of batter—it should sizzle and rise immediately.

8. 8

   Working in batches, carefully drop heaped tablespoons of batter into the hot oil. Do not overcrowd the pan.

9. 9

   Fry for 3– 4 minutes, turning occasionally, until the accras are deeply golden brown and crispy all over.

10. 10

    Remove with a slotted spoon and drain on kitchen paper.

11. 11

    Serve hot with a squeeze of lime or a spicy dipping sauce.