Saltfish accra

Not yet rated

These pillowy salt cod fritters are popular throughout the Caribbean and are the perfect thing to snack on with a cold drink within arm's reach. Studded with garlic, chilli, pepper, parsley and onion, they're simple to make and a guaranteed crowdpleaser.

First published in 2020

Saltfish accra are eaten on almost every island of the Caribbean. Each island's recipe differs slightly, as does the name – in Barbados and Grenada they're called fishcakes; they're known as fritters in Jamaica; Puerto Ricans refer to them as bacalaitos and the French Caribbean islands of Guadeloupe and Martinique named them acras de morue.

They represent our African roots entirely and originate from the West African dish akara. These are fritters made from a dough of black eyed peas and other spices originating in West Africa, namely Ghana. They evolved in the islands to incorporate saltfish, as this became one of the main ingredients accessible to those on plantations. Serve with tamarind chutney or just as they are.





Place the salt cod in a pan and cover with water. Bring to the boil, drain and rinse the fish with cold water. Repeat this process again to remove the excess salt, then set aside
Place the plain flour and baking powder in a bowl and whisk to combine. Whisk in the egg and the water to create a smooth batter, then add the garlic, pepper, scotch bonnet, parsley and red onion. Season with salt
Preheat a deep pan of oil or deep-fat fryer to 170°C
Once the fish is cool, flake it up into chunks and stir into the batter. Using a tablespoon, dollop scoops of the batter into the oil and cook for 3-4 minutes, flipping occasionally, until golden brown all over. Work in batches to prevent the temperature of the oil from dropping
Serve sprinkled with coriander and chilli, with a lime wedge on the side
First published in 2020

Keshia Sakarah is a second-generation West Indian and owner of Caribe', a Caribbean restaurant based at POP Brixton in London.

Get in touch

Please sign in or register to send a comment to Great British Chefs.