Salt Cod Fritters

Name: Salt Cod Fritters (Accras de morue)
Yield: Serves 4
Cuisine: France
Ingredients: 60 ml cold water; 2-3 pinches cayenne pepper; pinch of salt; 2 eggs, yolks and whites separated; 1 red chilli, finely chopped; 1 clove garlic, finely chopped; 250 g flour; oil for deep frying, 1 lemon; 1 tbsp olive oil; bunch of chives, snipped; 2 tbsp olive oil; 500 g salt cod, soaked for 36 hours; 2 shallots, finely chopped

Accras de morue

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
France
Fish course
Pescatarian
Spicy
Mediterranean

Method

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