Saltfish fritters recipe (Accras de morue)

couverture saltfish

In Guadeloupe, the saltfish fritters are part of the culinary heritage. You can serve them either as appetizers or as a starter with a salad. This dish may be prepared with other fish, or shrimp as well as vegetables.

saltfish fritters

For around 30 saltfish fritters


  • 500g saltfish
  • 1 bay leaf
  • 4 spring onions, finely chopped
  • 2 springs parsley, finely chopped
  • 1 onion, chopped
  • 150g plain flour
  • 1 cup of milk
  • 2 eggs
  • ½ teaspoon minced hot pepper (optional)
  • 1 teaspoon baking powder
  • Vegetable oil for frying (about 3 cups)


Saltfish may be soaked in plenty of cold water overnight or if you want to use it straight away, I recommend you to boil it at least twice.

– Cover the salt fish in cold water, add the bay leaf and bring to a simmer. Turn the heat to low and poach gently for a couple of minutes. The fish should be just cooked.

– Remove the fish. When cool enough to handle, remove any bones and skin and flake the fish.

– In a large bowl place the flour and the baking powder

– Gradually add the milk to make a smooth batter, then eggs.

– In a fried pan, put the flaked saltfish, chopped spring onions, chopped spring parsley, the minced onion and the hot pepper

– When cool down add the saltfish to the batter. Batter should be thick and of a dropping consistency

– Now that the batter is ready, it’s time to heat the vegetable oil in a saucepan on a medium/high heat.

– Drop batter by full teaspoons into hot oil and fry until brown on one side, turn and continue frying until done.

– Drain on absorbent paper towel. Serve hot

Consistency of the batter

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