Saint Lucia Saltfish Accras
Saltfish accras are a popular Saint Lucian appetizer made with salted cod, deep-fried to golden perfection. These crispy fritters are spiced with herbs and seasonings that reflect the vibrant flavors of Saint Lucia. They are often served as a snack, starter, or side dish at gatherings and local events.
For me, saltfish accras are comfort food with a Caribbean twist. The savory saltfish mixed with fresh herbs and spices, fried to perfection, is a bite of nostalgia. Whether I’m making them for a family gathering or a simple snack, they never fail to bring a little island warmth to the table.
What is Saltfish?
Saltfish, also known as salted cod, is cod fish that has been cured through a process of drying and salting. This method of preservation dates back centuries and was originally used to extend the shelf life of the fish before refrigeration existed. Saltfish is a common ingredient in Caribbean, Latin American, and Mediterranean cuisines.
What are Accras?
Accras are deep-fried fritters popular in Caribbean and West African cuisines, made from a seasoned batter that often includes fish, vegetables, or legumes. In the Caribbean, saltfish accras (also known as codfish fritters) are particularly popular, with saltfish as the main ingredient, while in some African countries, the fritters are made with black-eyed peas or other beans.
Accras are rooted in African culinary traditions, brought to the Caribbean through the transatlantic slave trade. Over time, they became a staple snack or appetizer in islands like Saint Lucia, Guadeloupe, Martinique and Jamaica. They’re often served at parties, street food stalls or as part of festive meals.
Ingredients
These are the ingredients my neighbor uses to make these tasty Saint Lucia accra fritters. This variation of traditional saltfish accras incorporates extra spices and herbs for an even richer, more aromatic flavor.
- Saltfish – The star of this dish, providing a savory, briny flavor. Soaking and boiling help remove excess salt while softening the fish.
- All Purpose Flour – Helps bind the ingredients, giving the accras their structure and light texture.
- Seasoning Peppers – These look like Scotch Bonnet peppers but have a milder taste.
- Spring Onions – Provide a fresh, mildly sweet onion flavor, balancing the richness of the fried accras.
- Fresh Parsley – Brings a bright, herbaceous flavor and adds a pop of color.
- Onion – Adds a sweet, caramelized flavor and a hint of moisture to the accras, enhancing their savory depth.
- Garlic – Adds a sharp, aromatic flavor that enhances the savory profile of the saltfish
- Instant Yeast – Helps create a lighter, airier texture in the fritters. It works quickly, requiring no pre-dissolving, and adds a slight rise to the batter.
- Baking Powder – This leavening agent ensures the accras puff up slightly and have a fluffy interior.
- Coconut Oil – Used for frying, giving the accras their crispy, golden-brown crust. Other oils can be substituted.
- Turmeric – Lends a warm, earthy flavor and a vibrant yellow color to the batter.
- Curry Powder – Gives the accras a mild heat and a hint of spice that pairs well with the saltfish.
- Oregano – Adds an herbal, slightly bitter flavor, complementing the other seasonings.
- Thyme – Thyme is an essential herb in Caribbean cuisine, adding earthy, peppery notes to the fritters.
- Paprika – Contributes a subtle smokiness and sweetness, deepening the flavor profile of the accras. It also adds a slight reddish hue to the batter.
- Chili Powder – Provides an extra layer of heat, balancing out the richness of the saltfish with a spicy kick. You can adjust the amount depending on your spice tolerance.
- Salt & Black Pepper – Even after soaking, the saltfish retains some saltiness, but you can adjust to your preference with a pinch of extra salt and black pepper.
- Water – Water is used to create the batter consistency. It should be thick enough to hold its shape when fried, but not too dense.
How to Make Saltfish Accras
The saltfish is prepared before making this tasty accra fritters.
Rinse and boil saltfish.
Remove the bones.
Flake the fish.
Finely chop peppers, parsley, garlic and onions.
Add the prepared saltfish.
Stir in the spices.
Add baking powder and yeast.
Sift the flour into the bowl.
Add water to make the batter.
Heat the oil in a pan and drop a spoonful of batter.
Cook each side until golden.
Drain to remove excess oil.
Recipe Tips
Here are some useful tips to ensure your Saint Lucia saltfish accras turn out perfectly:
- Soak the Saltfish Well: To avoid overly salty accras, make sure you soak the saltfish for at least 2-3 hours, changing the water a few times. You can soak it overnight for an even milder taste.
- Don’t Overmix the Batter: Stir the ingredients until just combined to avoid a dense texture. Overmixing can reduce the fluffiness of your accras.
- Use Hot Oil for Frying: Make sure the oil is hot enough (around 175°C/350°F) before frying to ensure the accras are crispy on the outside and cooked through inside. Too cool, and they’ll absorb oil; too hot, and they’ll burn on the outside while staying raw inside.
- Test the Batter: Before frying a full batch, test-fry one accra to check the seasoning and adjust accordingly. This helps you avoid under-seasoned or overly spicy fritters.
- Drain Excess Oil: Place the fried accras on paper towels or a wire rack to drain excess oil, ensuring they stay crispy and not greasy.
- Keep Warm in the Oven: If frying in batches, keep the cooked accras warm in a low-temperature oven (about 100°C/200°F) to maintain their crispiness until ready to serve.
- Customize the Heat: If you prefer milder accras, reduce the amount of scotch bonnet or chili powder. For extra heat, add more!
What to serve with saltfish Accras
Saltfish accras are versatile and can be served with a variety of sides and dipping sauces to complement their crispy, savory flavor. Here are some delicious ideas:
Dipping Sauces:
- Spicy Tamarind Sauce: The sweet and tangy flavor of tamarind with a hint of spice balances the salty richness of the accras.
- Garlic Aioli: A creamy garlic aioli or mayonnaise-based dip adds a smooth, garlicky flavor that complements the crunchy texture.
- Creole Sauce: A spicy, tomato-based Creole sauce, with ingredients like bell peppers, onions, and thyme, adds a vibrant kick.
- Mango Chutney: Sweet and spicy mango chutney pairs wonderfully with the saltiness of the accras, offering a fruity contrast.
Side Dishes:
- Plantain Chips: Crispy or soft fried plantains make an excellent starchy side that pairs well with the saltiness of the accras.
- Coleslaw: A tangy, crunchy coleslaw with a hint of sweetness can provide a refreshing contrast to the rich, fried fritters.
- Coconut Rice: Coconut-infused rice adds a subtle sweetness and tropical flavor that complements the Caribbean vibes of the accras.
- Salad: A fresh green salad with a citrus vinaigrette adds a light, refreshing element to balance the richness of the fritters.
Drinks:
- Sorrel Drink: A traditional Caribbean beverage made from hibiscus flowers, often spiced with ginger and cloves, is a flavorful accompaniment.
- Tropical Fruit Punch: A blend of tropical fruits like mango, pineapple, and lime can add a sweet, refreshing contrast to the savory accras.
- Coconut Water: For a simple, hydrating option, coconut water pairs well with the tropical flavors of the dish.
These sides and sauces will elevate your saltfish accras and create a well-rounded, flavorful meal!
Accras Storage
Although the saltfish accras are best served freshly made, any leftover can be stored in the fridge in an airtight container for up to 2 days. To reheat and keep the accras crispy, bake them in an oven at 175°C/350°F for about 10 minutes. Alternatively, you can reheat them in an air fryer for a few minutes to restore their crispiness.
Avoid microwaving accras, as they may become soggy. Always use the oven or air fryer to retain their crisp texture.
Freezing
Allow the accras to cool completely before freezing. Arrange them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the accras to a freezer-safe bag or container. They can be frozen for up to 2 months.
To reheat, place frozen accras directly in the oven at 175°C/350°F for 15-20 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a faster, crispier result.
More St Lucia Traditional Food
Try these other recipes for a taste of Saint Lucia cuisine:
Saint Lucia Saltfish Accras
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 7 oz saltfish
- 2 cloves garlic, minced
- 1 small onion
- 3 seasoning peppers, finely chopped
- 2 tablespoons red bell pepper, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 spring onions, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon curry powder
- 1/4 teaspoon oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon instant yeast
- 1 1/2 cups lukewarm water
- 1 cup oil to fry
Instructions
- Rinse the saltfish thoroughly to remove excess salt. Boil the saltfish in fresh water for 10-15 minutes. Drain, cool, and flake the fish into small pieces, removing any bones.
- In a large mixing bowl, add the chopped peppers, onions, garlic and parsley. Mix well.
- Stir in the flaked saltfish.
- Add the instant yeast, baking powder, then sift the flour into the bowl.
- Gradually add water while stirring until you achieve a smooth, thick batter.
- Heat the oil in a deep frying pan over medium-high heat. Drop spoonfuls of the batter into the hot oil, frying in batches. Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve your saltfish accras hot with a side of lime wedges or your favorite dipping sauce, like a spicy tamarind or Creole sauce.
