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Du piquant dans vos soirées : Accras de Morue

Caribbean Cod Accras with Spicy Mayo

Makes about 75 acras

Level: CHEF



  • Acras

  • 350 g of salt cod

  • Water for soaking

  • 3 cups milk

  • 6 green onions, finely chopped

  • 6 garlic cloves, finely chopped

  • Grated zest and juices of 2 limes

  • 2 tablespoon of powder coriander

  • 2 tablespoons of whole coriander, crushed

  • ½ cup of fresh coriander, finely chopped

  • 2 jalapenos finely chopped (optional)

  • 1 ¼ cups of white flour

  • ¼ cup of cornstarch

  • 1 ½ teaspoons of baking powder

  • 4 egg whites

  • Salt and pepper

  • Canola oil for frying

Caribbean Sauce

  • ½ cup of mayonnaise

  • 2 tablespoons of hot Caribbean sauce

  • 2 tablespoons of fresh coriander, finely chopped



  1. Rinse the cod under cold running water. In a large bowl, cover the cod with cold water for desalination. Refrigerate for 24 hours, changing the water three times. Drain.

  2. In a small saucepan, poach the cod in 2 cups of simmering milk for about 20 minutes. Drain and flake with your fingers into small pieces. Set aside.

  3. In a large bowl, blend the cod, onions, garlic, zest and lime juice, 3 corianders and jalapeno.

  4. In another bowl, combine the flour, cornstarch and baking powder. Set aside.

  5. In a bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.

  6. Preheat oil to 190 °C (375 °F). Line a baking sheet with paper towels

  7. Add the dry ingredients to the fish mixture. Blend well. Add the remaining milk, stirring continuously. Using a spatula, fold in the egg whites. Season with salt and pepper.

  8. For each fritter, spoon about 1 tablespoon of fish batter right into the oil. Fry about eight at a time, until golden brown on each side, about 5 minutes. Drain on the paper towel.


Blend all ingredients in a small bowl. Add some hot sauce to taste.

Note: It is also possible to make the acras and the sauce the day before. Simply warm the acras for a few minutes in the oven (350˚F) just before serving. Add the coriander to the sauce just before serving.

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