Salt Fish Cakes

Preparation info
  • Makes about


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is a member of the same family as Barbados Codfish Cakes, Jamaica’s Stamp and Go, Puerto Rico’s Bacalaitos, Martinique’s and Guadeloupe’s Acrats de Morue, and Haiti’s Marinades, and illustrates how the same dish changes from island to island. Accra are traditionally served with Floats.


  • 2 teaspoons active dry yeast
  • 6 tablespoons warm water
  • ½


Soak the fish for several hours, or overnight. Sprinkle the yeast on the warm water and let stand for 10 minutes. Pour boiling water over the codfish, and allow to cool. Rinse in cold water, remove any skin and bones, and shred fish very fine. Mix fish with the flour, sugar, onion, garlic, peppers, chives, salt if necessary and a generous amount of pepper. Add the yeast and beat until smooth. A