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Spicy Salt Cod Fritters (Accras de Morue)

Accras de Morue or Cod fritters are popular deep-fried appetizers in France made with onion, chives, thyme and a touch of scotch bonnet pepper. Vijaya Selvaraju shares her take on these delicious bites of deep-fried goodness. 



Sauce Chien

  • 1/4 cup coarsely chopped yellow onion
  • 1/4 cup parsley leaves
  • 3 green onions, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 scotch bonnet pepper
  • Juice of 1 lime
  • 100 ml boiling water
  • 1/2 cup olive oil
  • Kosher salt to taste

Cod Fritters

  • 300 g boneless salt cod
  • 1 cup fresh parsley leaves
  • 3 green onions, roughly chopped
  • 1 scotch bonnet pepper
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 1/4 cups cold water
  • Canola oil for deep frying


Sauce Chien

  1. Place the onion, parsley leaves, green onion, garlic, and scotch bonnet pepper in a small food processor. Process until finely chopped. Transfer to a bowl.
  2. Add the lime juice, boiling water, olive oil, and salt to taste. Mix well, and rest for at least one hour for the flavours to develop.

Cod Fritters

  1. Place the salt cod in a large bowl and cover with cold water. Soak overnight or for a minimum of 12 hours, then drain. Place the soaked cod in a pot and cover with water. Bring to a simmer and cook for 15 minutes until tender. Drain.
  2. Add parsley, green onions, and scotch bonnet pepper to a small food processor. Process until fine in texture. Transfer to a bowl.
  3. Add the cooked salt cod to the food processor and process until it is fine in texture.
  4. Add the all-purpose flour, baking soda, and kosher salt to a large bowl. Mix to combine. Then, pour in the water and mix until a thick batter forms. Add in the chopped vegetables and the cod. Mix well to combine.
  5. Heat three inches of canola oil in a deep fryer or a deep pot/wok to 375 degrees Fahrenheit. Then, spoon one tablespoon of the batter into the oil using two spoons. Repeat to fill the pot.
  6. Fry for three to four minutes or until golden brown and crispy. Drain onto a paper towel.
  7. Serve hot with Sauce Chien. Enjoy!

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