Accras (Saltfish Fritters)

These crispy golden fish fritters, a popular snack in St. Lucia and throughout the Caribbean, have a tender bready interior that’s flavored with umami-rich saltfish and pops of sweet bell pepper and scallions. The fritter batter comes together easily, but note that the salt-preserved, dried fish (often done with cod or pollock), must soak overnight to temper the fish’s saltiness and help soften it. The fried accras are the perfect foil for Nina Compton’s rich and creamy aioli, but they’re just as delicious served with a simple hot sauce.

What is saltfish?

Like the name suggests, saltfish is fish that has been dried and salted to preserve it. It is typically made with cod (and often called salt cod), although other fish like pollock are often used, too. The salting gives the fish a distinctive umami flavor. It’s an ingredient used around the globe in Caribbean, Mediterranean, Scandinavian, Portuguese, and African cuisines. Recipes will often call for saltfish to be soaked in water to soften the fish and release some of its salt before cooking.

Notes from the Food & Wine Test Kitchen

The aioli can be made in a small food processor, but it might be thicker; you can adjust the consistency by adding water a few teaspoons at a time.

Suggested pairing

A refreshing, Caribbean lager, like Red Stripe, is perfect for serving with this snack.

Make ahead

The fritter batter can be prepared up to one day in advance and stored in the refrigerator. If it thickens, add a splash of water or milk to reach the right consistency before frying. The aioli can be stored in an airtight container in the refrigerator for up to three days.