LEARN TO MAKE THIS CARIBBEAN FAVORITE SALT FISH FRITTERS, COD FISH CAKES, ACCRA
PRINTABLE RECIPES:
ACCRA
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Accra or cod fish cakes are served as an appetizer or snack. It gets its unique flavor from salted cod that has been boiled or rinsed to remove the excess salt.
The accras can be formed into pillowy balls or patties and are ideal to bring to a party or barbecue. Full of Caribbean flavors in each bite, everyone will be going back for more.
Feel free to double, triple or quadruple the recipe.
Serving Instructions:
Serve warm or room temperature with raw mango chutney, tamarind chutney, kuchela or hot sauce.
Makes 9 cakes or many fritters.
6 oz salt cod (also known as salt fish, bacalao), skinless, boneless
2 cups all-purpose flour
1 tsp baking powder
½ tsp instant yeast
¼ cup bell pepper, diced, any color
1 pimento pepper, optional
1 scallion, finely chopped (about 2 tablespoons) or 4 leaves culantro
2 tbs green seasoning
1 tsp minced garlic
¼ cup finely diced onion
1 tsp thyme leaves
1 tsp brown sugar
Salt, to taste
1 tsp freshly ground black pepper
About ½ cup water
Oil, for frying, about 2.5 cups
1. Rinse and soak saltfish for several hours or overnight. Rinse again with several changes of water until only a hint of salt remains. Squeeze out all liquid from the saltfish and chop into small pieces. Alternatively, the easier method is to rinse salt fish, place in a deep pot along with 4 cups water and boil for 10-15 mins, watching it carefully as it tends to overflow. Drain, place in a medium bowl and flake. To prep the seasonings, you can place all the fresh ingredients, roughly chopped into a food processor and pulse until coarse
2. To the bowl with the salt fish, add the remaining ingredients - flour, baking powder, salt, yeast, brown sugar, black pepper, peppers, scallion, green seasoning, garlic, onion and thyme leaves.
3. Using your hands(or spoon), mix together while gradually adding water, until you have a thick batter. Add more salt if the cod fish has no trace of salt after washing or boiling. Allow the batter to rest for 15-30 minutes.
4. Deep fried Fritters(balls): Heat 1-2 inches(of oil about 2.5 cups) in a frying pan over medium heat. Start by doing a taste test for salt. Using a one tablespoon measure or finger, scoop and drop batter into the hot oil. Cook until golden brown, then flip and cook the other side. Transfer to a paper towel lined platter. When cool, taste the fritter, adding more salt to the batter, if necessary. Repeat frying with the remaining batter.
5. Shallow frying - Round cakes: Heat ¼ inch oil in a frying pan or skillet. Working in batches (now using a ¼ cup measuring cup), scoop batter, drop into oil, flatten with a spatula and fry, flipping once, until both sides are golden brown and no longer raw on the inside. Do not overcrowd pan. Transfer to a paper towel or parchment paper lined tray or sheet pan. Instead of using a 1/4 cup measuring cup, you may also scoop and shape batter with your fingers into a round disc, then drop gently into oil.
Cooking Notes:
 Add more oil as necessary in between batches and always make sure that the oil comes back to temperature.
 Reduce the heat at any point the oil begins to smoke. I lower the heat while I am shaping the fritters and raise it to medium immediately after shaping.
MANGO CHUTNEY
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TAMARIND CHUTNEY
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GREEN SEASONING
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