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

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

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