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Appetizers

Saltfish Accras

The Quirky Foodster Team

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20 min (plus 2 hr soak)
Prep
15 min
Cook
6
Servings

Ingredients

  • 250 g boneless salt cod (saltfish)
  • 200 g all-purpose flour
  • 5 g baking powder
  • 2 eggs
  • 150 ml water
  • 1 small onion, finely chopped
  • 2 stalks spring onion, chopped
  • 2 cloves garlic, minced
  • 1/2 scotch bonnet pepper, finely chopped (seeds removed)
  • 15 g fresh parsley, chopped
  • 1/2 tsp black pepper
  • 500 ml vegetable oil, for frying

Method

  1. Soak the salt cod for at least 2 hours, changing the water once; drain and flake finely, removing any bones.
  2. In a bowl, whisk flour, baking powder, eggs and water into a thick, smooth batter.
  3. Fold in the flaked saltfish, onion, spring onion, garlic, scotch bonnet, parsley and black pepper until well combined.
  4. Heat oil in a deep pan to 175°C (350°F).
  5. Drop tablespoon-sized portions of batter into the hot oil, frying in batches for 3-4 minutes, turning once, until golden brown and cooked through.
  6. Remove with a slotted spoon and drain on paper towels. Serve warm.

Introduction: Accras are crisp, savoury fritters found throughout the French Creole Caribbean, and Dominica’s version, shaped by its French colonial history, uses flaked salt cod bound into a seasoned batter.

Cultural Background: Accras are crisp, savoury fritters found throughout the French Creole Caribbean, and Dominica’s version, shaped by its French colonial history, uses flaked salt cod bound into a seasoned batter. They are a fixture at gatherings, roadside stalls and festive occasions across the island.

Tips: Test the oil temperature with a small drop of batter first; it should sizzle and rise immediately without burning.

Variations: Grated pumpkin or chopped conch can be added for extra texture and flavour. A dipping sauce of lime juice and hot pepper is a common accompaniment.

Storage: Store cooled accras in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes to restore crispness; avoid microwaving as it softens the texture.

Nutrition: Calories: 150 kcal | Protein: 9 g | Carbs: 14 g | Fat: 6 g | Fibre: 1 g

FAQs

Q: Can I bake these instead of frying?
A: Baking will produce a softer, less crisp result; for the authentic texture, shallow or deep frying is recommended.

Q: How salty will these taste?
A: Proper soaking removes most of the excess salt, leaving a pleasant savoury flavour rather than an overly salty one.

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