Caribbean Saltfish Fritters (Accras de Morue)
Crispy, golden fritters packed with flaked salt cod and fresh herbs — a beloved Caribbean breakfast that brings the islands to your table with impressive protein per bite.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store cooked fritters in the refrigerator for up to 3 days.
- Batching: The key to great saltfish fritters is soaking the cod long enough — at least 12 hours with multiple water changes to remove excess salt.
- Reheat: Reheat in an air fryer at 375°F for 5 minutes, or in a skillet over medium heat for 2 minutes per side to restore crispiness.
EXECUTION STEPS
THE MACRO PREP
After soaking the salt cod overnight (changing water 2-3 times), boil it in fresh water for 15 minutes. Drain, cool, and flake with a fork, removing any bones.
HIGH HEAT SEAR
In a large bowl, whisk together flour, baking powder, and water to form a smooth batter.
VEGGIE STEAM-SAUTÉ
Fold in flaked salt cod, scotch bonnet, green onions, garlic, parsley, thyme, and black pepper.
HIGH HEAT SEAR
Heat vegetable oil in a large non-stick skillet over medium-high heat.
STEP 5
Drop heaping tablespoons of batter into the skillet, flattening slightly. Cook 3-4 minutes per side until deep golden brown.
STEP 6
Drain on paper towels and serve hot with lime wedges.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 lb salt cod (bacalao), soaked overnight and flaked
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup water
- 1 scotch bonnet pepper, seeded and minced
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil for pan-frying
- Lime wedges for serving