COD BRANDADE ACCRAS
The delicious ‘accras’ fritters are reinvented in this recipe with the creaminess of brandade: we present cod accras, a tasty and elegant appetiser that combines tradition and practicality. Thanks to the quality of the brand's brandade (already prepared), you can make these bites in just a few steps, achieving a melt-in-the-mouth texture on the inside and an irresistibly crispy exterior. Perfect to enjoy as a starter or as a tapa at a gathering, they are ideal for surprising your guests with a refined touch without any fuss.
Prepare the sauce. Place the shallot, 2 cloves of garlic, spring onion (or green onion) and parsley sprigs in a blender. Add the seeded red pepper. Blend until smooth. Transfer to a bowl, add salt to taste, lime juice, hot water and 4 tablespoons of oil. Mix well and set aside while you prepare the accras.
Prepare the accras batter. Place the extra shallot, garlic clove, fresh ginger, chopped parsley and red pepper in the blender jug. Blend until finely chopped. Add the flour, baking powder, 1 cup of Maison Coudène cod brandade and a pinch of salt. Blend in short bursts until you have a smooth batter.
Fry the accras. Heat plenty of oil in a deep frying pan or deep fryer over medium-high heat. Using two teaspoons, scoop out portions of the batter and carefully place them in the hot oil. Fry for about 5 minutes, turning them occasionally so that they brown evenly.
Drain and serve. Once golden brown, remove the accras and place them on kitchen paper to remove excess oil. Serve piping hot with the prepared sauce.
Practical advice
Fry them in batches so as not to overload the pan (this prevents them from sticking together). They can also be frozen once fried and then reheated in the oven to restore their crispiness.
Origin and tradition
Cod accras are one of the most iconic dishes in Caribbean Creole cuisine, especially in the French Antilles such as Guadeloupe and Martinique. They are fried fritters, crispy on the outside and tender on the inside, traditionally made with desalted cod, aromatic herbs, spices and a touch of heat. Their popularity has crossed borders and today they are part of both home cooking and more sophisticated gastronomic offerings.
The success of good accras depends on several key factors. First, the quality of the cod or brandade used is essential, as it adds flavour, creaminess and structure to the batter. Adding a well-emulsified brandade makes the inside smoother and more uniform, as well as making it easier to work with in the kitchen. Secondly, the balance between the aromatics — garlic, spring onion, parsley, ginger and pepper — is essential to achieve a fresh and well-defined aromatic profile, without any ingredient dominating excessively.
Another important aspect is the texture of the batter. It should be thick enough to hold its shape when fried, but light enough to allow the inside to remain airy. Using baking powder helps to achieve that characteristic fluffiness. When frying, it is advisable to work at a medium-high temperature and in small batches, ensuring even cooking and preventing the oil from cooling down too quickly.
Accras are usually served freshly made, accompanied by citrus or slightly spicy sauces that contrast with the fried flavour. They are also an excellent choice as an appetiser, starter or for informal events, as they can be prepared in advance and easily reheated in the oven.
