Codfish fritters or acra de morue 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 loves.
The definition of the word fritter from the Merriam-Webster Dictionary means a small piece of food coated with flour and egg mixture and fried. I could not have defined it better. All fritters are the same except for being sweet or salty.
Why is it that when people hear fried foods, they smile? Not all fried foods taste delicious. The difference between 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 often has the oil been used for frying foods? I would be lying if I say that certain foods do not taste better when fried. I like to use fresh or new oil because it is healthier, and the fritter tastes better.
Tips and Notes for making Codfish Fritters
- Make sure the codfish is well desalted.
- Don’t be cheap with the spices.
- Do not overwork the dough.
- Be patient when the dough mixture is frying. When the dough mixture is deep frying, the fresh spices release their aroma and juice which makes the fritter tastier.
Codfish Fritters or Accras 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 sometimes replace the hot pepper with Noubess Hot and Spicy Sauces.
Remember that not all codfish recipes are the same. The most important thing to remember is to make it tasty and flavorful.
- 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published in February of 2015, updated and republished.