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Guadeloupe Cod Accras (Cod Fritters)

Guadeloupe Cod Accras (Cod Fritters) is a traditional Guadeloupean recipe for a classic fritter of salt cod in a flour and vegetable batter leavened with egg whites. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Cod Fritters (Guadeloupe Cod Accras).

prep time

25 minutes

cook time

20 minutes

Total Time:

45 minutes

Makes:

6

Rating:

Tags : Vegetable RecipesGuadeloupe Recipes

The piment végétarien or vegetarian pepper called for in this recipe is endemic in the Caribbean, it's a very mild but aromatic chilli used for it's flavouring properties. There are two main kinds: The large: elongated, irregular shape measuring between 4 and 7 cm, it is the most common The small: round shape, measuring between 3 and 4 cm, it is rarer and sweeter than the large one It can be found in all colours.

Ingredients:

Ingredients:
200g salt cod
100g flour
Water
1 bay leaf
30g garlic
100g onion
40g spring onion
50g piments végétariens (mild chilli)
2 tbsp olive oil
2 eggs, separated
oil for frying

Method:

For the salt cod, begin by rinsing off any excess salt under cold running water. Once washed, transfer the fish to a large bowl and cover it with plenty cold water to desalt. Allow to soak for 24 hours, changing the water at least three dimes during this time.

Drain the fish then transfer to a small pan. Cover with cold water, add a bay leaf and poach the cod for 10 minutes over low heat. Drain in a sieve, discarding the water. Set the fish aside until it's cool enough to be handled then crumble the fish into very small pieces and mix with olive oil.

For the fritter batter: Sift the flour into a large bowl, mix with water in order to yield yield a smooth paste then set aside to rest for 60 minutes.

Wash and peel the garlic, onions, scallions and vegetarian chilli then chop these ingredients very finely.

Mix the fish and finely chopped vegetables with the flour paste. Add the egg yolks to the batter, beating to combine.

Add the egg whites to a clean and dry bowl, beating until they form firm peaks. Gently fold the beaten egg whites into the batter to keep the air in the whites.

Heat in a deep fryer, wok or deep saucepan to 180C. Once the oil reaches temperature, using a tablespoon, take the batter and drop it directly into the oil. Fry the accras until the colour turns a deep golden brown on one side, then flip it over.

Drain on on kitchen paper and serve immediately.