accras de morue

By • July 6, 2015 0 Comments

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Author Notes: These savory fritters are ideal with cocktails! garlic and zest


Makes 50

  • 1/2 pound salt cod
  • 1 cup parsley, stems removed
  • 3 scallions, cut into 1" pieces
  • 1/2-1 habanero pepper, seeds and stems removed
  • 3 cups self rising flour
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  1. Place codfish in a medium pot and cover with water. Let the fish soak in the water for at least 12 hours or overnight, Changing the water at least once. Drain the water from the fish and cover it again with fresh water. Put the pot on the stove and bring the water/codfish to a boil. Reduce heat to a simmer and cook for 15 minutes. Remove from heat and set aside.
  2. In a mini prep food processor add the parsley, scallions and habanero. (Half a pepper gives a very subtle heat and flavor while the whole pepper adds more kick -- I like kick!) Pulse several times until veg is chopped fine. Transfer to a small bowl and set aside.
  3. Drain the water from the codfish. Use your hands to break it apart into large chunks. Transfer fish to the mini prep and pulse until the fish is finely shredded. Set aside.
  4. In a large bowl combine the flour and baking soda.
  5. Dissolve the salt in the water. Make a well in the flour and baking soda mixture. Add the water a little at a time until you have a thick batter. Stir in the vegetables and flaked cod and mix well to combine.
  6. Heat oil in a fryer or dutch oven to 350-375 degrees. Use a round tablespoon measure to portion out the batter. Use the back of a spoon to scrape the batter into the hot oil -- Note: When working with hot oil, be gentle when scooping the batter into the oil - don't drop it from a height of greater than 2-3 inches, or it will splash and likely injure you. This is your tester fritter. From this one you should be able to judge if the oil is too hot, cold, or just right. If it's too cold the batter will sink to the bottom and will take upwards of 10-15 seconds to float to the surface. Cook for a minute or two, then use a spider or slotted spoon to flip the marinade and brown on the other side. Cook for another minute or two until golden brown on the outside, but completely cooked inside. That's why this is a tester - so you can judge your oil and timing -- it can be different depending on the equipment you're using.
  7. When you've got the temperature and timing right, add 5-6 spoonfuls of batter into the oil and cook until browned. Scoop up marinades in the spoon and drain the oil away as much as possible by holding the spoon at an angle on the side of your fryer. (Believe it or not -- this actually takes a lot of the oil out). Transfer the marinades to a baking sheet covered in several sheets of paper towels to drain. Continue making marinades until you've used up all the batter. Serve.

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