Ingredients
Fish
- 250 gsalt cod
Batter
- 200 gplain flour
- 2 tspbaking powder
- 250 mlwater
- 3spring onions, finely sliced
- 2 clovesgarlic, crushed
- 1 sprigthyme, leaves only
- ½scotch bonnet, deseeded and minced
- ½ tspblack pepper
To fry
- 500 mlsunflower oil, for deep frying
Directions
- Soak the salt cod in cold water overnight, changing the water three times. Drain, cover with fresh water, bring to a boil and simmer 15 minutes, then drain and cool.
- Flake the fish finely with your fingers, discarding any skin and bone, and taste it. If it is still aggressively salty, rinse and squeeze it once more — the batter is not seasoned with salt at all.
- Whisk the flour, baking powder and water to a thick batter, about the consistency of a dropping scone mix.
- Fold in the fish, spring onion, garlic, thyme, scotch bonnet and pepper. Rest the batter 20 minutes so the flour hydrates and the fritters fry lighter.
- Heat the oil to 180°C (350°F). Drop in heaped teaspoons of batter and fry 3–4 minutes, turning once, until golden and puffed.
- Drain on a rack and eat hot, with pepper sauce or a squeeze of lime.
Technique
- Do not add salt. The cod carries all of it, and a batter salted by habit will be inedible.
- The batter should mound on the spoon. Too thin and the fritters flatten and go greasy.
- A rack, not paper — accra steam themselves soggy if piled on kitchen towel.
Substitutions
- Smoked haddock, unsoaked, makes a milder fritter.
- Grated pumpkin or callaloo replaces the fish for a vegetarian version, still called accra.
Variations
- Saltfish accra with a spoonful of the soaking-water sourdough starter, used on some islands for tang.
- A Trinidadian version served with float, a fried yeasted bread.
History
Fritters of salt cod or vegetables whose name comes from West Africa, sold hot from stalls and eaten with pepper sauce.
Frequently asked questions
What is Accra?
Accra is a snack from Saint Lucia: salt-cod fritters sold at Friday fish fries. Fritters of salt cod or vegetables whose name comes from West Africa, sold hot from stalls and eaten with pepper sauce.
How long does Accra take to make?
Accra takes 20 min plus overnight soaking of preparation and 20 min of cooking. The recipe makes 20 fritters. It is rated easy to make.
What can I substitute in Accra?
Yes, within limits. Smoked haddock, unsoaked, makes a milder fritter. Grated pumpkin or callaloo replaces the fish for a vegetarian version, still called accra.
What is the most important thing to get right in Accra?
Do not add salt. The cod carries all of it, and a batter salted by habit will be inedible.
