WINEVERSEiQ™
    Accras de Morue

    Accras de Morue

    30 minutes (+ 12hr soak)
    24 fritters

    Perfect Wine Pairings

    These crispy fritters pair beautifully with sparkling wines and crisp French whites.

    Ingredients

    • • 1 lb salt cod (morue)
    • • 1½ cups all-purpose flour
    • • 1½ tsp baking powder
    • • 1 cup warm water
    • • 6 scallions, finely chopped
    • • ¼ cup fresh parsley, chopped
    • • 4 cloves garlic, minced
    • • 1 Scotch bonnet pepper, minced (seeds removed for mild)
    • • 2 tbsp fresh lime juice
    • • 1 tsp fresh thyme leaves
    • • ½ tsp black pepper
    • • Pinch of nutmeg
    • • Vegetable oil for deep frying
    • • Lime wedges for serving

    Instructions

    1. Soak salt cod in cold water 12-24 hours, changing water 3-4 times.
    2. Drain cod, place in pot, cover with fresh water. Bring to boil.
    3. Simmer 15 minutes until tender. Drain, cool, remove skin and bones.
    4. Shred cod finely with forks. Set aside.
    5. In large bowl, combine flour and baking powder.
    6. Add warm water gradually, whisking to smooth batter.
    7. Fold in cod, scallions, parsley, garlic, Scotch bonnet, and thyme.
    8. Add lime juice, black pepper, and nutmeg. Mix well.
    9. Let batter rest 15 minutes to thicken.
    10. Heat oil to 350°F (175°C) in deep pot.
    11. Drop tablespoons of batter into hot oil, fry in batches.
    12. Fry 3-4 minutes per side until golden brown and crispy.
    13. Drain on paper towels, serve immediately with lime wedges.

    Chef's Notes

    Accras de Morue are the iconic appetizer of Martinique and Guadeloupe, similar to Jamaican stamp and go but with a distinctly French Caribbean flavor profile. These crispy fritters are served at every celebration, beach party, and family gathering throughout the French Antilles.

    Proper desalting is crucial—salt cod must soak at least 12 hours with multiple water changes. Undersalted cod will be inedibly salty. The batter should be thick enough to hold shape but not dense—add water if too thick, flour if too thin. Traditional recipes use cassava flour, but all-purpose flour works well.

    For best results, fry at consistent temperature. Too hot and outsides burn before insides cook; too cool and they absorb oil. Serve immediately while piping hot and crispy. Leftover accras can be reheated in a 400°F oven for 5 minutes. In Martinique, they're often served with chien (a spicy pepper sauce with lime and allspice).