Accras de Morue
Airy saltfish fritters seasoned with escallion, thyme and pepper, fried to order.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 6
- Difficulty
- Intermediate
- Course
- Starter
Ingredients
- Saltfish, soaked300 g
- Flour250 g
- Baking powder1 tsp
- Escallion, chopped4
- Thyme2 sprigs
Preparation
- 1
Desalt and flake the fish, then mix with the aromatics.
- 2
Whisk flour, baking powder and water into a thick batter and fold in the fish.
- 3
Rest the batter 30 minutes.
- 4
Drop spoonfuls into 180°C oil and fry until puffed and golden.
Nutrition
Nutrition per serving · Calculated
- calories
- 238 kcal
- protein
- 14 g
- carbs
- 27 g
- fat
- 8 g
- fiber
- 1.2 g
- sugars
- 1 g
- sodium
- 720 mg
Saltfish
Caribbean PantryA preserved fish that became a Caribbean staple through trade and necessity.
- Origin
- North Atlantic, central to Caribbean trade history
- Flavour
- Deeply savoury, saline, firm and flaking
- Calories / 100g
- 290 kcal
- Seasonality
- Year-round
The story behind this ingredient
Salt cod arrived through the triangular trade as cheap protein and stayed as national dish material: ackee and saltfish, accras, chiquetaille, bacalaíto.
This ingredient means something to them
Kofi Williams
Barbados · Fish cookery and Bajan seasoning
“Green seasoning without thyme is a sentence without a verb.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
Saltfish Traditions
Desalting, flaking and four regional preparations from accras to buljol.
- Sun, 25 Oct 2026, 17:00 · 180 min
- Bridgetown, Barbados · In person · BBD 190
