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Recipe Name: Accras De Morue (salt Cod Fritters) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Skinless boneless salt cod
cut into 2-inch
pieces and rinsed
1 Cup(s) All-Purpose Flour
1/4 Cup(s) Milk
1 Egg
3/4 Teaspoon(s) Double-acting baking powder
A rounded 1/4 teaspoon
ground allspice
2 Garlic cloves, minced
A, 4-inch-long fresh
hot red or green
chili seeded and
minced wear rubber
3 Scallions, chopped fine
1 Tablespoon(s) Finely chopped fresh
coriander if desired
Vegetable oil for
Sauce chien as an
accompaniment Caribbean
Dipping Sauce
1 Onion, minced
3 Scallions, minced
1/3 Cup(s) Minced red bell pepper
1 Scotch bonnet or habanero
chili seeded and minced
wear rubber
gloves or 1
teaspoon Scotch
Bonnet Pepper
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Dried thyme, crumbled
7/8 Cup(s) Water
2 Tablespoon(s) White-wine vinegar
1/4 Cup(s) Fresh lime juice
2 Tablespoon(s) Vegetables oil
2 Tablespoon(s) Chopped fresh coriander, or
to taste plus a
coriander sprigs
for garnish if
To make the accras de morue: In a large bowl let the salt cod soak in
enough cold water to cover it by 3 inches, changing the water several
times, for an least 8 hours or overnight. Drain the salt cod well in a
sieve and in a food processor puree it. Add the flour, the milk, the
egg, the baking powder, the allspice, and the garlic and blend the
mixture well. Transfer the mixture to a bowl and stir in the chili,
the scallions, and the coriander. In a deep fryer or large deep
skillet heat 1 1/2 inches of the oil to 360F. on a deep-fat
thermometer and in it fry teaspoons of the mixture in batches,
stirring and turning them occasionally, for 1 to 2 minutes, or until
they are golden and cooked through. Transfer the fritters as they are
fried with a slotted spoon to paper towels to drain. The fritters may
be made 2 days in advance and kept covered and chilled. Reheat the
fritters on a rack in a shallow roasting pan in a preheated 450F. oven
for 5 minutes. Serve the fritters with the sauce. To make the sauce
chien: In a heatproof bowl combine the onion, the scallions, the bell
pepper, the garlic, the chili, the salt, and the thyme. In a small
saucepan bring the water to a boil with the vinegar, pour the vinegar
mixture over the vegetable mixture, and let the mixture cool. Stir in
the lime juice and the oil. The sauce may be made 2 days in advance
and kept covered and chilled. Let the sauce come to room temperature,
stir in the chopped coriander, and garnish the sauce with the
coriander sprigs. Makes about 2 cups. Gourmet February 1993 Converted
by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 7035
Calories From Fat: 3188
Total Fat: 354.6g
Cholesterol: 1202.9mg
Sodium: 37031.9mg
Potassium: 12615.5mg
Carbohydrates: 574.5g
Fiber: 79.4g
Sugar: 28.6g
Protein: 386.5g

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