French Antillean Cod Fritters (Accras de Morue)

If you’re looking for a crispy, flavorful appetizer that transports you straight to the Caribbean, French Antillean Cod Fritters (Accras de Morue) are the perfect choice! These deep-fried delights are a staple in the cuisine of French islands Guadeloupe and Martinique, combining salted cod with aromatic herbs and spices for a delicious bite every time.

Known as Accras de Morue, these Antillean cod fritters have tons of flavor and the best texture! Crispy on the outside, light and fluffy on the inside, they’re irresistibly delicious and always a hit when I serve them.

I love how the salted cod pairs with fresh herbs, crunchy spring onions, and warm spices—it’s a true taste of the French Caribbean. If you’re a fan of bold, briny flavors like olives, capers, anchovies, and of course salted cod, this recipe will win you over in no time!

Best of all, these fritters are incredibly easy to make, making them perfect for parties, snacks, or a flavorful side dish. Give them a try (and let me know how they turned out!), and they might just become your new favorite too!

What Are Accras de Morue (Cod fritters)?

Accras de Morue are traditional Caribbean fritters made from salted cod, herbs and spices, then deep-fried to golden perfection. They are commonly enjoyed as an appetizer or snack and are especially popular at social gatherings and street food markets in the French Antilles.

In Brittany, as in many regions of France, we are fortunate to have numerous Antillean restaurants, often run by people from Guadeloupe, Haïti and Martinique, who have settled in mainland France. As a result, dishes like Accras de Morue, Poulet Boucané, and Boudins have become well-known and appreciated by many French diners. It’s actually very common to find an Antillean food truck or stand at any French market, selling these delicious crunchy fritters.

Thanks to Brittany’s strong fishing heritage and the abundance of affordable salted cod—a staple ingredient in my region—Accras de Morue are a favorite to prepare when hosting guests for drinks and snacks.

They’re crispy, tasty, real crowd-pleasers! A perfect blend of Caribbean tradition with Brittany’s love of seafood.

Ingredients you’ll need for Cod fritters

These little cod fritters come together swiftly and easily, but they do require some planning ahead since the salted cod needs to soak for at least 12 hours. Here is a detailed look at the ingredients you’ll need for this recipe.

• Salted Cod – The star of the dish, salted cod is preserved by drying and salting, which intensifies its flavor. Be sure to soak it in fresh, cold water for at least 12 hours, changing the water periodically (every 4hrs) to remove the excess salt.
• Rosemary & Garlic – These aromatics are used to create a flavorful broth to cook the cod. Rosemary brings an earthy, slightly piney flavor, while garlic infuses a rich, savory taste.
• Flour – The base of the fritter batter, giving structure and crispiness to the fritters. All-purpose flour works best here.
• Salt, Black Pepper & Cayenne – These 3 simple seasonings are used to flavor the fritter batter. Be sure to have a light hand with the salt: the cod is already salty, so no need for a lot of salt in the batter.
• Baking Soda & Baking Powder – The combination of both baking soda and powder help achieve a light, puffy texture with a crisp outer layer.
• Eggs – We need two large eggs to bind the fritter dough together. Make sure your eggs are at room temperature.
• Milk – Helps create a smooth, well-blended batter while adding richness. I recommend whole milk for the best texture, but 2% m.f. works well too.
• Onions – I like to use a mix of sweet onion and spring onions. They add a slight sweetness, some tang and a bit of crunch, balancing the salty cod.
• Fresh Parsley – A fresh, bright herb that adds color and a touch of peppery freshness to the fritters.
• Oil – The oil is used for frying the fritters. A neutral oil like vegetable, canola, or peanut oil is ideal, as it has a high smoke point and won’t overpower the flavors.

Step-by-Step Instructions

1. Desalt the cod. Since salted cod is heavily salted for preservation, you need to remove excess salt before cooking. Rinse the cod and let it soak for at least 12 hours (up tp 24 hours), changing the water every 4 hours.
2. Cook the cod. Boil the cod in an aromatic broth, drain and shred with a fork.
3. Prepare the batter. Combine the flour, baking powder, baking soda, salt, black pepper and cayenne pepper. Add the eggs and milk, followed by finely chopped onion, spring onions, and parsley and mix until you get a thick batter. Fold in the shredded cod.
4. Fry the fritters. Using a spoon, drop small portions of batter into the hot oil and fry for about 3-4 minutes until golden brown.

Frequently asked questions

Can I use fresh cod instead of salted cod?

Yes, but salted cod adds a unique flavor and firmer texture. If using fresh cod, lightly salt it before incorporating it into the batter.

Where can I find salted cod?

Most grocery stores keep salted cod either in the fresh fish section (sometimes in baskets, out in the open) or packaged in the refrigerator. They’re much more common to find than you may think!

Can I make these fritters ahead of time?

Yes! You can prepare the batter in advance and refrigerate it for up to 12 hours. For best results, fry just before serving.

Can I bake these instead of frying?

Frying gives the fritters their signature crispy texture. The oven doesn’t work here.

How long do these cod fritters keep?

I recommend enjoying them fresh, but Accras de morue keep well in the fridge for 2 to 3 days, stored in an airtight container. To reheat, bake for 10-15 minutes at 180°C (350°F) to reheat through.

You can also freeze them for up to 2 months. Let them thaw in the fridge overnight, and reheat for for 10-15 minutes at 180°C (350°F) in the oven.  

What dipping sauces go well with Accras de Morue?

Traditionally, you serve cod fritters with a Creole sauce (I like this recipe from Serious Eats), garlic aioli, or a spicy chili sauce.

Cooking tips:

• Soaking the salted cold to remove excess salt is essential in this recipe. You can’t skip this step or the fritters will frankly taste awful.
• For best results, the milk and eggs you use for the batter need to be at room temperature. Take them out of your fridge about 30 minutes before you start.
• Like most fritters, these Accras de Morue are best enjoyed freshly made and still warm.

I hope you’ll love these cod fritters recipe as much as I do. Serve with a well-chilled rum punch for an authentic island experience!

More French Appetizers recipes to make

• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)
• Sardine White Bean Cakes (Croquettes de Sardine)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Deviled Eggs (Oeufs Mimosa)
• French-Style Zucchini Fritters (Croquettes de courgettes)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Roasted Red Pepper Dip from Provence (Poivronade)
• Gruyère Cheese Twists (Torsades au Fromage)
• Swiss Chard Pancakes (Farçous)

French Antillean Cod Fritters (Accras de Morue)

Print Recipe

Serves: 15 fritters Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

10oz (about 300g) salted cod
3 sprigs rosemary
1 garlic clove, peeled and cut in half
½ tsp dehydrated garlic / garlic powder
1 1/4 cup (150g) all-purpose flour
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ tsp baking powder
¼ tsp baking soda
2 large eggs, at room temperature
1/3 cup + 1 tbsp (100ml) whole milk, at room temperature
1 medium onion, peeled and diced
4 spring onions, finely chopped (white and green parts)
3 sprigs fresh parsley, stemmed and chopped
Frying oil (ie. canola or vegetable oil)

Instructions

1. The day before, rinse the salted cold under cold water, place in a large bowl submerged with cold water and let soak for at least 12 hours, changing the water every 4 hours, ideally.
2. The next day, fill a medium pot with about 4 cups of water. Add the rosemary, garlic clove and dehydrated garlic. Place on the stove on medium high and bring to a boil. When the broth is boiling, add the cod and simmer for 20 minutes. Drain and shred the cod with a fork.
3. In a large mixing bowl, combine the flour, salt, black pepper, cayenne pepper, baking powder and baking soda. Whisk in the eggs and milk until well combined. You should have a pancake batter consistency. Mix in the chopped onions, fresh parsley and shredded cod.
4. Fill a large pot with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when a fair number of bubbles begin to appear around the tip of the handle. You want the oil hot, but not scorching, or you’ll cook the outside of the fritter and the inside will still be raw.
5. Line a plate with paper towel.
6. Using a cookie scoop (or two tablespoons), drop about 1 tablespoon-sized balls of fritter dough in the oil and cook for 3-4 minutes until evenly browned on both sides. Immediately transfer cooked fritters onto the paper towel-lined plate, and sprinkle with additional salt (optional).
7. Work your way in small batches – do not fill the pot with more than 3-4 fritters at a time or it will slow down the cooking process.
8. Enjoy immediately.