Codfish Fritters Recipe - Accras from Martinique
Most of the time, "Accras" are made with salt fish such as cod sometimes shrimp or even root vegetables or beans.
In this recipe, given by Sandra Testini’s mother who lives in Martinique, we will use cod fish.
How to de-salt Cod fish?
Drain salted cod if needed. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool.
• 8 oz of boneless, de-salted salt fish such as cod
• 2 Tbsp oil
• 1 finely minced onion
• 1 clove of garlic, grated
• Just a little of hot pepper powder to taste
• a few finely chopped chives (green onions)
• 8 oz all purpose flour
• 2 tsp baking powder
• Water at room temperature
• Oil for pan frying
1. Flake the de-salted cod into tiny bits and set aside.
2. Heat oil in a pan and saute onions for 2 - 3 minutes until they are softened. Add garlic, pepper and chive and cook for 2 minutes. Remove from heat and mix with the flaked salt fish.
3. In a large bowl, mix together flour and baking powder.
4. Add seasoned flaked fish to flour along with water to make a thick batter. The batter should not be runny nor should it be stiff, just thick.
1. Heat oil in pan to about 325 degrees F. The oil should be about 1/2-inch up in the pan. Work with medium heat.
2. Drop batter by the tablespoon and let cook and brown on one side and then flip and cook on the other side. I always do a test first to determine if the heat is right and if the fritter has enough salt. Adjust if necessary and then proceed with frying the rest of the batter.
3. Drain on paper towels.
Serve as is when it is still warm or with a pepper sauce or a chutney. Enjoy it while drinking Ti-punch (a cocktail from Martinique with Rum, lime juice and cane sugar syrup).