Saltfish Accra is a traditional Bajan (from Barbados) recipe for a classic dish of saltfish fritters. The full recipe is presented here and I hope you enjoy this classic Bajan version of: Saltfish Accra.
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This is a recipe for salt cod accras (fritters) from Barbados. The dish is prepared (with variations) on almost every Caribbean island and traces its origins back to West African akaras (bean flour fritters).
Ingredients:
275g of salt cod fillet
225g of plain flour
1 tbsp of baking powder
1 egg
220ml of water
2 garlic cloves, crushed
1 bell pepper, finely chopped
1/2 Scotch bonnet chilli, finely chopped
1/2 tbsp of parsley, finely chopped
1/2 red onion, finely chopped
vegetable oil, for deep-frying
salt
1 lime, cut into wedges
1 red chilli, sliced into rings
coriander leaves, chopped
Method:
The night before, wash the salt cod under running water to remove any excess salt. Place the fish in a large bowl, cover with plenty of water and set aside over night to de-salt.
The following day, drain the fish, transfer to a large saucepan and cover with water. Bring to the boil then, drain and rinse the fish with cold water. Repeat this process again to remove the excess salt (but this time cook the fish for 20 minutes, until tender), then drain and set aside
Sift together the plain flour and baking powder into a bowl then whisk in the egg and the water to create a smooth batter before adding the garlic, bell pepper, scotch bonnet chilli, parsley and red onion. Season with salt to taste.
Pre-heat a deep pan of oil or deep-fat fryer to 170°C
Once the fish has cooled, flake it up into chunks (removing any skin and bones) then stir into the batter. Using a tablespoon, carefully drop heaped scoops of the batter into the oil and cook for 3-4 minutes, flipping occasionally, until golden brown all over.
Work in batches to prevent the temperature of the oil from dropping
Serve sprinkled with chopped coriander leaves and chilli, and accompany with a lime wedge on the side
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