Accras de Morue (Salt Cod Fritters) is a traditional Saint-Martin recipe for a classic starter or snack of a fritter of salt cod in a flour base flavoured with onion, garlic, thyme and fresh hot chilli. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Salt Cod Fritters (Accras de Morue).
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Ingredients:
300g salt cod
250g flour
250ml water (approx.)
50g fresh flat-leaf parsley, chopped
1 small onion
1 garlic clove
1 tsp baking powder
1 tsp fresh thyme (or 1/2 tsp of dry)
½ tsp hot pepper (habanero or scotch bonnet), finely chopped
salt and freshly-ground black pepper, to taste
Method:
The night before, thoroughly wash the salt cod under cold, running water to get rid of any excess surface salt. Place the fish in a large bowl, cover with water and set aside to soak over night (if possible change the water three times during this period).
The following morning, drain the fish, place in a saucepan, cover with plenty of water and bring to a boil. Continue boiling for 20-25 minutes, until tender. Drain the fish and set aside to cool and discard the water. When the fish is cool enough to handle, finely shred the meat discarding any and all bones and pieces of skin you may find.
Coarsely chop the onion, parsley, thyme and garlic then combine these in a blender with the chilli. Pulse to chop finely then scrape into a bowl and set aside until needed.
If the fish pieces are still a little large transfer these into a blender and pulse to chop finely.
Mix together the flour and water to form a paste then blend in the chopped vegetables and chopped fish. Season to taste with salt and black pepper then set aside, covered, to rest for 2 hours.
At the end of this time you can fry your accras.
Bring the frying oil to 180°C in a deep fryer, wok or large saucepan. When the oil is hot, with the aid of a tablespoon, drop balls of the batter in. Fry until light brown, turning mid-way, (about 5 minutes).
Take out with a slotted spoon, and let then drain on kitchen paper.
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