Salt Cod Fritters

Accras de morue

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

These little fritters can also be made with any fresh white fish – do not spare the cayenne, they are best if they are quite spicy. They can be eaten en apéritif, with drinks.


  • 500 g salt cod, soaked for 36 hours
  • 2 tbsp olive oil
  • 2


To make the batter, mix the flour, egg yolks and olive oil in a bowl, gradually adding the water, and beating until it is nicely smooth. Keep the whites on one side.

Poach the cod as explained in the recipe for brandade de morue, above. Flake it and pulse it in the food processor until finely chopped.

Heat the oil in a pan and soften the shallots and garlic until just ten