Accra or cod fish cakes are served as an appetizer or snack. When made into cakes it’s a filling and delicious breakfast. When made into round ball, it can be enjoyed as an appetizer and a great dish to bring to a party or barbecue. Full of flavour in each bite, everyone will be going back for more, so feel free to double, triple or quadruple the recipe.
Makes 9 cakes or many fritters.
6 oz saltfish, skinless, boneless
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon active dry yeast
2 tablespoons finely diced green sweet pepper
2 tablespoons finely diced red bell pepper (about 1/4 medium)
1 tablespoon finely diced pimento pepper (1 large)
1 scallion, finely chopped (about 2 tablespoons)
2 tablespoons green seasoning
1 teaspoon minced garlic
1/4 cup finely diced onion
1 teaspoon thyme leaves
1 teaspoon brown sugar
Salt, to taste
1 teaspoon freshly ground black pepper
About 1/2 cup water
Oil, for frying
1 Using a knife, cut salt fish into small pieces. Soak for several hours. Rinse with several changes of water until only a hint of salt remains. Squeeze out all liquid from the saltfish. (Alternatively, you may rinse salt fish, then boil, changing water several times, drain, transfer to a bowl and flake with a fork) .
2 Dice peppers, onion, scallion, mince garlic.
3 In the bowl with the salt fish, add the remaining ingredients (flour, baking powder, yeast, peppers, scallion, green seasoning, garlic, onion, thyme leaves, brown sugar and black pepper).
4 Using your hands(or spoon), mix together while gradually adding water, until you have a thick batter. Add more salt if the cod fish has no trace of salt after washing or boiling. Allow the batter to rest for 15-30 minutes.
4 Deep fried Fritters(balls): Heat 1 inch of oil in a frying pan over medium heat. Start by doing a taste test for salt. Using a one tablespoon measure, scoop and drop batter into the hot oil. Flip and cook the other side. Transfer to a paper towel lined platter. When cool, taste the fritter, adding more salt to the batter, if necessary.
5 Shallow frying - Round cakes: Heat 1 inch oil in a frying pan or skillet. Working in batches (now using a 1/4 cup measuring cup), scoop batter, drop into oil, flatten with a spatula and fry, flipping once, until both sides are golden brown. Do not overcrowd pan. Transfer to paper towels to drain. Instead of using a 1/4 cup measuring cup, you may also scoop and shape batter with your fingers, then drop gently into oil.
• Add more oil as necessary in between batches and always make sure that the oil comes back to temperature.
• Reduce the heat at any point the oil begins to smoke. I lower the heat while I am shaping the fritters and raise it to medium immediately after shaping.
• Serve plain or with mango chutney, kuchela or hot sauce.
• Serve warm or room temperature
Recipes and words by Cooking with Ria
I love making people happy and the best way I know how is with food. I believe a plate of food is a catalyst for change and the ultimate expression of love and kindness. I am a Trinidadian (Trini), originally from a small village in Central Trinidad. I moved to NYC more than 25 years ago in search of the American dream. I’ve always made the extra effort to preserve my culture and cuisine and my blog and channel is a result of that passion. I truly hope you enjoy this recipe I’ve spent years perfecting. If you wish to see more of my recipes, join me here the last Wednesday of every month and connect with me on Social Media.
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