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Caribbean

Guadeloupean Salt Cod Fritters

Guadeloupean accras de morue with salt cod, herbs, chile, and crisp golden batter.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Guadeloupean Salt Cod Fritters

35 mintotal

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is counted; mix the accra batter just before frying so the fritters puff and stay crisp.

Method

  1. Mix Salt Cod, Spring Onion Whites, Garlic, Parsley, Thyme, Scotch Bonnet Pepper, Lemon Juice, and Ground Black Pepper.

  2. In another bowl, mix All-Purpose Flour and Baking Powder.

  3. Add cold Water little by little to make a thick batter.

  4. Fold the salt cod mixture into the batter and taste before adding Salt.

  5. Heat Cooking Oil in a deep pan and drop small spoonfuls of batter into the hot oil.

  6. Fry for 3 to 4 minutes, turning once, until the accras are golden and crisp.

    3–4 min

  7. Drain well and serve hot.

How to tell it's done

The fritters should be crisp outside, tender inside, and full of small salt cod flakes.

Getting it right

Tip

Keep the batter thick and fry small portions; accras should puff slightly and cook through quickly.

What to serve it with

Serve with hot sauce, lime wedges, or a simple herb dipping sauce.

Common mistakes

The accras taste too salty or feel heavy.
Rinse the salt cod well and fry small spoonfuls of thick batter. Oversized fritters absorb oil before the middle cooks.

Substitutions

  • Salt Cod — Use another firm salted fish only if Salt Cod is unavailable.
  • Parsley — Use Coriander Leaves for a practical home-cooking substitute, though the flavor will change.

Storing and reheating

Accras are best freshly fried. Refrigerate leftovers for up to 2 days and re-crisp in a hot oven or air fryer; freezing is not recommended for best texture.