Salt Cod Fritters

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

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