A popular dish from Guadeloupe is “Accras de Morue,” which are savory codfish fritters. Here’s a recipe for Accras de Morue:
- 1 pound (about 450 g) salted codfish, soaked and desalted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 scallion, finely chopped
- 1 small chili pepper, finely chopped (optional, for heat)
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 cup water
- Vegetable oil, for frying
- Start by soaking the salted codfish in cold water overnight, changing the water a few times to remove excess salt. Once soaked, drain the codfish and rinse it under cold water.
- In a large pot, bring water to a boil and add the codfish. Cook for about 10 minutes until the fish is tender.
- Drain the codfish and allow it to cool slightly. Once cooled, remove any bones and skin, and shred the codfish into small pieces using a fork.
- In a mixing bowl, combine the flour, baking powder, chopped onion, minced garlic, scallion, chili pepper (if using), thyme leaves, parsley, paprika, and black pepper.
- Gradually add water to the dry ingredients and mix until you have a smooth batter.
- Add the shredded codfish to the batter and mix well to combine.
- Heat vegetable oil in a deep skillet or pot for frying. The oil should be hot but not smoking.
- Using a spoon or your hands, drop spoonfuls of the codfish batter into the hot oil. Fry the fritters until they are golden brown and crispy, turning them occasionally to ensure even cooking.
- Once cooked, remove the fritters from the oil and drain them on paper towels to remove excess oil.
- Serve the Accras de Morue hot as an appetizer or as part of a meal. They can be enjoyed on their own or with a dipping sauce like spicy mayo or a tangy tamarind sauce.
Accras de Morue are a popular snack or appetizer in Guadeloupe, often enjoyed with a refreshing local drink. Enjoy the delicious flavors of Guadeloupean cuisine!