Accras de Morue

🧂 Ingredients

• 300 g Salt cod(Dried and salted codfish)
• 200 g All-purpose flour
• 4 Scallions(Finely chopped, green and white parts)
• 0.5 cup Fresh parsley(Finely chopped)
• 3 cloves Garlic(Minced)
• 1 tsp Baking powder
• 1 Scotch bonnet pepper(Finely minced, seeds removed for less heat if desired)
• approx. 150-200 ml Water(Cold water, adjust for batter consistency)
• for frying Vegetable oil(Enough for at least 2-3 inches depth in the pot)

👨‍🍳 Instructions

1. 1

   Desalt the salt cod: Place the salt cod in a large bowl and cover generously with cold water. Refrigerate for at least 24 hours, changing the water every 4-6 hours to remove excess salt. Once desalted, drain the cod, remove any skin and bones, and flake it into very small pieces. You can also shred it finely with forks.

   ⏱️ 24 hours
2. 2

   Prepare the batter: In a medium bowl, whisk together the flour and baking powder. Gradually add about 150ml of cold water, whisking until you have a thick, smooth batter. The consistency should be like pancake batter, thick enough to coat a spoon but still pourable.

   ⏱️ 10 minutes
3. 3

   Combine ingredients: Add the flaked salt cod, chopped scallions, chopped parsley, minced garlic, and minced scotch bonnet pepper to the batter. Mix well until all ingredients are evenly distributed. The batter should be thick; if it seems too dry, add a tablespoon more water at a time until it reaches the desired consistency.

   ⏱️ 10 minutes
4. 4

   Fry the accras: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 180°C (350°F). Test the oil by dropping a tiny bit of batter; it should sizzle immediately and float to the surface. Carefully drop rounded tablespoons of the batter into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, turning occasionally, until the accras are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels.

   ⏱️ 15-20 minutes

💡 Pro Tips

• ✓The batter should be thick, almost like a paste, to ensure the accras hold their shape when fried.
• ✓Maintain the oil temperature between 175-180°C (350-355°F) for optimal crispiness and even cooking. If the oil is too cool, the accras will be greasy; if too hot, they will burn before cooking through.
• ✓Serve hot with fresh lime wedges and your favorite chili sauce or a spicy Creole sauce.

🔄 Variations

• For a spicier kick, leave some seeds in the scotch bonnet pepper or add an extra chili.
• Substitute finely chopped cooked shrimp for half or all of the salt cod for a different flavor profile.

🥗 Nutrition

Per serving