Categorized |Bits and Bites, Fish

How To Make Saltfish Accras.

With all the requests I’ve been getting via the facebook fan page and comments on the youtube channel, I finally decided that it was time to make good on my promise and post the recipe for saltfish accra. The fact that I had a craving for some salt fish accras had absolutely nothing to do with it – that’s my story and I’m sticking to it. Many of you may know this as being cod fish fritters, saltfish fritters and/or fish cake, as it’s common for our food to have different names according to the island you call home. Basically the same ingredients, but we may have our own way of personalizing the overall recipe.

After posting the video for this saltfish accra on Youtube, a viewer mentioned that she usually use milk instead of water when making the batter for frying. I have to agree that  this would be an excellent addition to an already wonderful recipe. Thanks to user “NadSSmith21″ for the suggestion… I will try that next rongs.

You’ll Need…

1/2 lb boneless salt fish (dry salted cod)
1 cup all-purpose flour
2 teaspoons baking powder
1 small onion finely diced
2 cloves garlic, minced (use a garlic press if you have one)
2 shado beni leaves (or 1 tablespoon cilantro) chopped
2 tablespoons finely chopped scallions
1/4 teaspoon chopped thyme (I like using fresh, but if all you have is dried, use 1/2 the amount)
1 teaspoon minced hot pepper, red pepper flakes or pepper sauce
1 egg
dash fresh ground black pepper
¼ to 1/2 cup water
pinch of sugar
* 1/2 teaspoon parsley chopped – optional

Vegetable oil for frying (about 3 cups)


We’ll stat by preparing the salted fish for use. In a large pot, cover the fish with water and bring to a boil, then reduce the heat and allow to simmer for about 20 minutes. TIP : leave your kitchen window open or have the fan above your stove on to ventilate the scent. The scent of boiling salted fish is not for everyone.

While the salt fish boils (to remove the excess salt it was cured in and to rehydrate it), we’ll prep the herbs, garlic, pepper and onion.

After 20 minutes of simmering, drain the salted fish and rinse under cool water a couple times. Now squeeze out all the excess water and shred. You can certainly shred with your fingers, but it may be a bit chunky. The other option is to use a food processor or as I did… I placed the chunky piece mortar and with aid of the pestle, I gave it a good pounding. You can see the difference in the pictures below. Even though we used boneless salted fish, do keep an eye out for any bones which may have sneaked in.

Up next it’s time to make the batter. In a large bowl, add the flour, baking powder, sugar, garlic, onion, pepper and all the herds we diced earlier. Give that a good stir, then add the shredded saltfish and give that another stir. Now add the egg and stir again. Finally… tart adding water and stirring. The goal is to get a thick batter. I ended up using close to 1/2 cup water. Remember the suggestion we got via Youtube about using milk instead.

Now that the batter is ready, it’s time to heat the vegetable oil on a medium/high heat. As this comes to temperature for frying… start adding heaping teaspoon full amounts to the pan. Since I don’t have an oil thermometer I can’t tell you exactly what temperate the heat should be at (sorry). Try not to crowd the pan with too many accras. It should take a couple minutes on each side and you’ll notice they will start to float as they cook. I flipped mine a couple times each side to achieve the perfect golden brown color accras should be.

Be sure to have a draining station set up (paper towels) to allow all the excess oil to saturate. If you find that it’s getting dark quickly it may mean you have to turn the heat down a bit or risk having accras that are raw in the middle.

I believe this batch of batter made about 12 accras… could be a couple more but I was busy eating as they were coming out of the oil, so I don’t have an accurate count on the paper towels.

This is an excellent party finger food or snack and it goes well with a spicy tamarind dipping sauce. Please don’t do as I did and eat fresh out of the fryer (though it’s best served warm/hot) as your mouth/tongue will pay the price.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

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81 Responses to “How To Make Saltfish Accras.”

  1. Simone says:

    Just tried this. Perfection.
    I got about 28. They seem to be sized similar to yours so if at the end you had 12….. well you really sampled heartily while cooking!
    Hubby said it needs chutney, settled for store bought kutchela
    Thank you Chris

  2. John Sweeney says:

    Growing up in Montserrat, never paid attention as my Mom cooked. Thanks Caribbean pot, you are a perfect substitute teacher.
    Fantastic videos.

  3. Slim says:

    This is a great recipe, Trinidadians use salt fish in many dishes & this is just one of them. The ingredients listed are perfect & the egg I think adds to the pillowy softness of the Accra that can be eaten long after it comes out the fryer. My parents actually knead all the ingredients in a dough and it comes out good as well but I much prefer the batter consistency. Thanks for posting this recipe.

  4. Annette says:

    Here in Barbados making fishcakes is a huge part of our culture for centuries. We fry them in a buckpot (cast iron skillet) and serve between bajan salt bread! Glad the recipe is spreading! For those who have it available 1/4 teasp broad leaf thyme finely chopped adds to the flavour. In order to avoid the odor of boiling the fish you can either add a couple drops of lemon juice to the water or simply soak the fish beforehand in a large bowl of cold water for a couple hours changing the water at least two to three times.
    What I do is buy my fish in bulk, break it up, soak it and package it in serving portions. Store in freezer. That way it’s ready for use when needed! Sure enjoy the recipes!

    • admin says:

      Had a few when I was in Barbados last fall.. Been meaning to make/present that version here. Thx for sharing

  5. Cherrie says:

    I’ve lived in Texas for 21 years, so I haven’t had accra in as many years. I found some cod fish on sale so I decided to try accra. To my surprise, it was awesome. My husband who is American asked me why I’m holding out on him. I’m having some friends over and I’m planning on these as an appetizer. i also made tamarind sauce to go along with them. It was a hit. Will be making them very often from now on. Thanks for the recipe.

  6. Ronetta Billy says:

    Hi from Saint Lucia,

    I’ve been looking for a Caribbean website with our local recipes and finally. Today is Good Friday so I’m trying these acras for the first time. Wish me luck.

    Love how you explained with visible graphics. I’ve subscribe.

    Have a blessed day all!

  7. jen says:

    My husband has never eaten saltfish Accra in his entire life and I have not had it in years but the recipe has eluded me a bit thanks for the assistance

  8. jen says:

    My husband never had it and I have not made it in years I’m going to make it for dinner tonight .

  9. Esther Charles says:


  10. Lydia Tauwnaar says:

    this really looks great. lovely snack for my curious european friends. thanks, Chris

  11. MoeJo says:

    My absolute favorite

  12. Debbie says:

    Hi Chris,
    This is a great tasty dish, can tuna be used instead?


  13. Vince.Calderon says:

    Chris I will be trying this out for the new year as this is a St.Lucian thing

  14. Carissa says:

    Thank you so much I am a young mother , with Caribbean background and your website has helped me so much when learning to prepare foods. I truly appreciate what your doing and please do not ever stop.

  15. Ann Marie says:


    this looks great, want to try, but for health reasons could they be baked instead of fried (do not laugh)
    Ann Marie


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