French Antillean Cod Fritters (Accras de Morue)
If you’re looking for a crispy, flavorful appetizer that transports you straight to the Caribbean, French Antillean Cod Fritters (Accras de Morue) are the perfect choice! These deep-fried delights are a staple in the cuisine of French islands Guadeloupe and Martinique, combining salted cod with aromatic herbs and spices for a delicious bite every time. Known as Accras de Morue, these Antillean cod fritters have tons of flavor and the best texture! Crispy on the outside, light and fluffy on the inside, they’re irresistibly delicious and always a hit when…
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10oz (about 300g) salted cod
- 3 sprigs rosemary
- 1 garlic clove, peeled and cut in half
- ½ tsp dehydrated garlic / garlic powder
- 1 1/4 cup (150g) all-purpose flour
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 large eggs, at room temperature
- 1/3 cup + 1 tbsp (100ml) whole milk, at room temperature
- 1 medium onion, peeled and diced
- 4 spring onions, finely chopped (white and green parts)
- 3 sprigs fresh parsley, stemmed and chopped
- Frying oil (ie. canola or vegetable oil)
Instructions
- 1
The day before, rinse the salted cold under cold water, place in a large bowl submerged with cold water and let soak for at least 12 hours, changing the water every 4 hours, ideally.
- 2
The next day, fill a medium pot with about 4 cups of water. Add the rosemary, garlic clove and dehydrated garlic. Place on the stove on medium high and bring to a boil. When the broth is boiling, add the cod and simmer for 20 minutes. Drain and shred the cod with a fork.
- 3
In a large mixing bowl, combine the flour, salt, black pepper, cayenne pepper, baking powder and baking soda. Whisk in the eggs and milk until well combined. You should have a pancake batter consistency. Mix in the chopped onions, fresh parsley and shredded cod.
- 4
Fill a large pot with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when a fair number of bubbles begin to appear around the tip of the handle. You want the oil hot, but not scorching, or you’ll cook the outside of the fritter and the inside will still be raw.
- 5
Line a plate with paper towel.
- 6
Using a cookie scoop (or two tablespoons), drop about 1 tablespoon-sized balls of fritter dough in the oil and cook for 3-4 minutes until evenly browned on both sides. Immediately transfer cooked fritters onto the paper towel-lined plate, and sprinkle with additional salt (optional).
- 7
Work your way in small batches – do not fill the pot with more than 3-4 fritters at a time or it will slow down the cooking process.
- 8
Enjoy immediately.