Accras de Morue Recipe | Fried Cod Fritters from Martinique Culture & Cuisine

While M and I were on our Carnival Cruise with the Capital Jazz Super Cruise, we had the chance to visit Martinique. One of the first things I do prior to whenever we visit a new place, is do a bit of research online to discover popular local dishes and drinks (but sometimes I just stumble across them after our arrival). 

accras-de-morue-recipe-3One of the dishes that came up for Martinique was Accras de Morue, a bite-size, fried fish dish. We tried them at one of the local restaurants, and we both loved them, so one of the first things I did when we came home was try my hand at making them myself. I made a few personal changes of my own to the traditional recipes that I found online, and we brought them over to my parents’ house for a family dinner. They were a huge hit and my dad has already asked me to make them again.

Accras de Morue are typically made with dry, salted cod, but I didn’t have the time to soak the cod, so I went with fresh cod. In doing this, I had to add quite a bit more salt to the batter, but they still tasted delicious. 

 

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Accras de Morue
A delicious fried fish beignet from Martinique.
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Ingredients
  1. 1 lb of fresh cod
  2. 1 cup of all-purpose flour
  3. 1.5 teaspoons of baking soda
  4. 1 cup of water
  5. 1/2 an onion diced
  6. 1 large garlic clove diced
  7. 1 jalapeño or 1 West Indian pepper finely diced
  8. 1 lime
  9. salt and pepper (to taste - the salt will be more than you might think)
  10. fresh thyme (to taste)
  11. fresh parsley (to taste)
  12. curry powder (to taste)
  13. frying oil
Instructions
  1. Finely chop the onion, parsley, onion, and garlic. In a food processor, process the cod until it is a paste-like texture. Transfer to a large bowl. Add in the onion parsley, onion, garlic, curry powder, salt and pepper, mix thoroughly.
  2. Add in the flour, water, baking soda, and jalapeño or pepper. Finally, add in the juice of one lime.
  3. In a small pot, heat the frying oil until about 360F. Carefully drop a spoonful of batter into the oil so that the oil does not splash (about four or five at once). Cook until golden brown and cooked through. Place the cooked fritters on a paper towel so that some of the oil is absorbed. Serve warm.
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