Name: Cod Fritters [Accras de morue]
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 450 g fresh cod fish; 60 g fresh parsley (stems removed); 3 green onions (cut into 1 cm pieces); 1 hot pepper (habanero or red chili with seeds and stems removed); 360 g all-purpose flour; 4 ½ tsp. baking powder; 2 ½ tsp. salt; ½ tsp. baking soda; 2 cups water; frying oil

By Denis Elas The Chef

Print Recipe

Cod Fritters or Accras De Morue is a savory dish made from cod mixed with herbs and spices and then deep-fried until golden and crispy.

This seafood dish goes really well with my Homemade Tartar Sauce [Sauce tartare maison].

Recipe dedicated to:My friend Léandre Poirier

5 from 5 votes

Instructions

The Preparation

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Gather the ingredients.

The Fish

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Place 450 g fresh cod fish in a cooking pot and cover with water. Put the pot on the stove and bring the water/codfish to a boil. Reduce heat to a simmer and cook for 15 minutes.

The Mix

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While the fish is simmering, clean and remove the stem from 60 g fresh parsley Clean and dice the 3 green onions. Remove the seeds and stem of 1 hot pepper.
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In a food processor add the 60 g fresh parsley, 3 green onions and 1 hot pepper. Pulse several times until chopped fine. Transfer to a small bowl and set aside.
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In a large mixing bowl, combine with a whisk the 360 g all-purpose flour, 4 ½ tsp. baking powder, 2 ½ tsp. salt and ½ tsp. baking soda.
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Proceed to add 2 cups water and stir until you have a thick batter.
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Drain the water from the codfish. Add the codfish in the same food processor used earlier. Pulse until the fish is finely shredded.
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In the large mixing bowl with the flour mix, stir in the vegetables and flaked cod and mix well to combine. Test and ajust the salt if needed.

The Frying

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Heat oil in a fryer or Dutch oven to 360-375℉. Using a round tablespoon measure to portion out the batter, use the back of a spoon to scrape the batter into the hot oil. Be gentle when scooping the batter into the oil, drop it from a height of slower than 2 inches to decrease splash risk. Add 5-6 spoonful of batter into the oil and cook until browned. Cook for 1-2 minutes, then use a spider or slotted spoon to flip and brown on the other side. Cook for 1-2 minutes until golden brown on the outside, but completely cooked inside.
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Transfer the marinades to a baking sheet covered in several sheets of paper towels to drain. Continue making marinades until you've used up all the batter.