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AI-generated photograph: Four golden saltfish fritters arranged in a line on a long white plate, a wedge of lime at one end and a scatter of sliced spring onion and thyme leaves

Home · Recipes · Saltfish fritters (accra)

Caribbean · Soups and starters

Saltfish fritters (accra)

crisp salt cod fritters · spring onion and thyme · fresh lime

AI-generated photograph

Small, crisp fritters of flaked salt cod, spring onion, thyme and scotch bonnet in a light batter, known in Jamaica as stamp and go and across the islands as accra. Served hot with a squeeze of lime.

Contains: fish and cereals containing gluten, as written. Contains fish from the salt cod and gluten from the plain flour. Baking powder is usually gluten free, but check the packet.

Ingredients

  • 200g salt cod (saltfish), soaked overnight (see Ahead)
  • 150g plain flour
  • 1 teaspoon baking powder
  • 3 spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • Half a scotch bonnet chilli, seeds scraped out, finely chopped
  • 2 sprigs fresh thyme, leaves only (about 3g)
  • Half a teaspoon black pepper
  • 400ml vegetable oil, for frying
  • To serve: 1 lime, cut into wedges

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Let's cook

  1. Drain the soaked salt cod. Put it in a pan of fresh cold water, bring it to the boil and simmer for 10 minutes. This cooks the fish and takes out more salt. Drain it and leave until cool enough to handle.
  2. Flake the fish into small pieces with your fingers, pulling out any skin and bones. Taste a flake: if it is still very salty, rinse the flakes in cold water and squeeze them dry.
  3. In a bowl, mix the flour and baking powder. Stir in the fish, spring onions, garlic, scotch bonnet, thyme and black pepper. Wash your hands after touching the chilli.
  4. Add about 175ml cold water, a little at a time, stirring, until you have a thick batter that drops slowly from a spoon. It should be thicker than pancake batter.
  5. Pour the oil into a deep frying pan so it is about 2cm deep and heat it on a medium heat. It is ready when a drop of batter sizzles at once and rises.
  6. Drop in tablespoons of batter, about 5 at a time, flattening each one a little with the back of the spoon. Fry for 2 to 3 minutes on each side until deep golden and cooked through. Lift out onto kitchen paper.
  7. Fry the rest the same way. You should get about 16 fritters. Serve 4 each, hot, with lime wedges.

Tips

  • Break one open from the first batch: the middle should be fluffy, not wet. If it is wet, fry them a little flatter or a little longer.
  • Salt cod is sold boneless and skinless in many supermarkets and in Caribbean shops. Boneless saves a lot of picking.

Swaps

  • Milder: leave out the scotch bonnet and add a pinch of paprika.
  • Dip: serve with a spoonful of mango chutney or a little hot pepper sauce, checking the label for mustard.

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