Salt Cod Fritters Recipe: Real Martinican Creole Fritters
Cod Fritters Recipe: The True Creole Fritters of Martinique 🌴
Golden and crispy cod fritters, just like in Martinique! 🇲🇶
Cod fritters are THE essential appetizer fritter of Antillean cuisine! Originating from Martinique and Guadeloupe, these golden and crispy little marvels hide a fluffy heart flavored with Creole spices.
Whether you're hosting an aperitif with friends, a Creole evening, or simply want to travel from your kitchen, this authentic recipe will delight you! 😋
Today, I'm sharing with you the true traditional recipe for cod fritters, the one our Martinican grandmothers have been preparing for generations, with all my secrets for perfect fritters every time!
📚 Did You Know?
The word "accras" comes from the African "akara," bean fritters prepared in West Africa. Arriving in the West Indies with the slave trade, they were adapted with dried cod, an economical and long-lasting ingredient brought by the colonists. Today, it has become a symbol of Creole gastronomy!
🛒 Ingredients for 20-25 Fritters
For the batter:
- 500g salted cod (soak 24h in advance)
- 250g flour (type 45 or 55)
- 20 cl lukewarm water
- 1 packet baking powder (11g)
- 3 green onions (or chives)
- 3 cloves garlic
- 1 bunch fresh parsley
- 1 Antillean chili pepper (or bird's eye chili, optional)
- 1 egg (optional, for extra fluffiness)
- Salt and pepper
For frying:
- Vegetable oil (peanut or sunflower)
To serve:
- Lime wedges
- Creole "sauce chien" (optional)
🌿 Tip: For even more flavorful fritters, add a pinch of our authentic Creole spices to the batter!
🛍️ Discover our Creole spices📝 Step-by-Step Preparation
Step 1: Desalt the cod (24h in advance) ⏰
This is the CRUCIAL step for successful fritters!
- Place the cod in a large bowl filled with cold water
- Change the water every 4-6 hours (at least 3 times)
- Desalt for 24 hours in the refrigerator
- Taste a small piece: it should remain slightly salty, but not too much
💡 Tip: If you're in a hurry, boil the cod for 10 minutes, then change the water and repeat 2-3 times. But the result will be less flavorful than with slow desalting.
Step 2: Prepare the cod 🐟
- Drain the desalted cod well
- Remove the skin and all bones (check carefully!)
- Flake the cod meat into small pieces with your fingers
- Set aside in a bowl
Step 3: Prepare the aromatics 🌿
- Finely chop the spring onions (or chives)
- Finely chop the parsley
- Crush or finely chop the garlic
- If you like it spicy, finely chop the chilli pepper (be careful, remove the seeds for less heat!)
💡 Chef's tip: The finer your aromatics are chopped, the more fragrant and moist your accras will be!
Step 4: Prepare the batter 🥣
- In a large bowl, mix the flour and baking powder
- Gradually add the lukewarm water while whisking to avoid lumps
- Add the egg (optional) and mix well
- The batter should have a thick consistency, like a thick pancake batter
- Stir in the flaked cod and all the chopped aromatics
- Mix well to distribute evenly
- Taste and adjust the seasoning: pepper (be careful with salt, the cod is already salted!)
- Let rest for 15 minutes
Step 5: Fry the accras 🔥
- Heat the oil in a large Dutch oven or deep fryer (ideal temperature: 170-180°C)
- To test: drop a little batter into the oil; it should immediately rise and sizzle
- Take small amounts of batter with 2 tablespoons
- Carefully slide into the hot oil
- Do not overcrowd the pot: maximum 5-6 accras at a time
- Fry for 3-4 minutes on each side until golden brown
- Flip them halfway through cooking for even browning
- Drain on paper towels
💡 Secret for perfect accras: The oil should not be too hot (the accras would burn on the outside and remain raw on the inside), nor too cold (they would absorb too much oil and be greasy).
Step 6: Serve 🍽️
- Serve the accras hot
- Serve with lime wedges
- You can also serve with Creole dog sauce or a spicy sauce
💡 My Chef's Tips for Perfect Accras
🌟 For extra crispy accras:
Add 1 tablespoon of white agricultural rum to the batter. The alcohol evaporates during cooking and makes the accras ultra crispy!
🌟For moister accras:
Add 1 egg and replace some of the water with milk.
🌟 For more fragrant accras:
Add a pinch of turmeric , cayenne pepper or our colombo mix to the batter.
🌟 Batter too runny?
Gradually add flour until you reach the right consistency.
🌟 Batter too thick?
Add a little warm water gradually.
🌟 Storage:
Accras can be stored for 2-3 days in the refrigerator. Reheat them in the oven at 180°C for 5-10 minutes to restore their crispiness. You can also freeze them raw or cooked!