Codfish fritters are excellent during carnival week in the Caribbean. Salty and sweet fritters are always a delight during that time. This delicious fritter is also a favorite during Christmas and New Year.
It is famous because similar to any other fritters or acras; they are quick snacks that everyone love.
The definition of the word fritter from the Merriam-Webster Dictionary means a small piece of food that has been coated with flour and egg mixture and fried. I could not have defined it better. All fritters are the same except being sweet or salty.
Why is it when people hear fried foods they smile? Not all fried foods taste delicious. The difference between a good and bad fried food is the type of oil and more importantly the age of the oil.
By the age of fat I mean, how many times the oil has been used to fry foods. If I say that certain foods do not taste better when cooked, I will be lying. I like to use fresh or new oil because it is healthier and the fritter will taste better.
Let’s not forget about spices. I always find fresh spices better. When the dough mixture is deep frying, the fresh spices release their aroma and juice which make the fritter tastier.
Codfish Fritters or Acras de Morue (French Translation) is a salty fritter made with flour, water, eggs, spices, and codfish (salted codfish preferably) or morue.
This recipe is basic and you can certainly add any other ingredients you wish. I also replaced the hot pepper with my Original Gourmet Hot Sauce. As my friend, Natacha will say, “it does not matter the recipe, each person will make it differently.” I can attest to that! Always remember that our taste buds are different.
Use Gemma’s Original Gourmet Hot Sauce as a dipping sauce.
Use what you like and prefer.
This is a repost from Feb 17, 2015
Codfish Fritters (Accra de Morue)
- ½ cup soaked and finely shredded salted codfish
- 2 dried bay leaves optional
- 1 ½ cup flour
- 1 cup water plus more if necessary
- 1 egg separated
- ½ tablespoon chives minced
- ½ tablespoon fresh parsley thinly chopped
- 1 garlic minced
- ½ teaspoon ground thyme preferably
- ½ teaspoon white vinegar
- ¼ scotch bonnet pepper thinly sliced or add 1/4 teaspoon of Gemma's Original Hot Sauce
- Salt and pepper to taste
- 1 – 2 dash baking soda
- De-salt the codfish for at least 12 hours in cold water and changing the water twice. In a saucepan filled with water, boil the codfish with the bay leaves if using. If not boil codfish in enough water for at least 30 minutes. Remove from water and let codfish cool before shredding and removing any bones.
- In a large bowl, whisk together, flour and water to make a very moist dough. Add shredded codfish and all spices. If you want a homogeneous mixture pour mixture into a blender and blend for less than 1 minute. Mix together beaten egg yolk and vinegar. Season to taste. Put mixture in refrigerator for at least 10 to 15 minutes.
- Heat enough oil for batter. Remove batter from refrigerator add baking soda and mix. Beat egg white to almost stiff. Add to batter and gently blend well.
- Drop by the spoonful into hot oil. Do not overload. Cook until golden brown and crispy, turning once on each side. Drain on paper towel.
- Garnish and serve immediately.
Add additional spices to taste.
Add less codfish for a less dense batter.
Use Gemma's Original Gourmet Hot Sauce as dipping sauce.