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By Mercy
Saltfish Accra
10 steps
Cook:45min
These pillowy salt cod fritters are popular throughout the Caribbean and are the perfect thing to snack on with a cold drink within arm's reach. Studded with garlic, chilli, pepper, parsley and onion, they're simple to make and a guaranteed crowdpleaser.
Updated at: Thu, 17 Aug 2023 06:41:00 GMT
Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories63.9 kcal (3%)
Total Fat1.6 g (2%)
Carbs9 g (3%)
Sugars1.1 g (1%)
Protein3.3 g (7%)
Sodium244.1 mg (12%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 servings
100gsaltfish
175gcod fillet
225gplain flour
1 Tbspbaking powder
1egg
220mlwater
4garlic cloves
crushed
0.5red pepper
finely chopped
0.5Scotch Bonnet chilli
finely chopped
1green pepper
finely chopped
1red onion
finely chopped
2scallions
finely chopped
1 Tbspparsley
finely chopped
1red chilli
sliced into rings
coriander leaves
chopped
1 tspginger paste
1lime
cut into wedges
extra virgin olive oil
for deep-frying
2 tbspslime juice
1 tspchilli flakes
1 Tbspmaple syrup
1 tsptoasted sesame oil
Instructions
Step 1
chop up the vegetables very finely. It will help to incoporate them well in the batter so that they will not be sticking out of the akara
Step 2
Combine flour, mashed up fish, baking powder and mix
Step 3
add in the chopped vegetables, egg, and water. Mix well using a spatula until well combined
Step 4
heat oil in a skillet or any deep pot ideal for deep frying
Step 5
spoon in the batter using a scoop or a spoon. the shape of the akara will depend on the spoon you use. I used an ice cream scoop.
Step 6
Fry on low heat stiring at intervals for even browning. Around 4-4minutes
Step 7
drain on a paper towel
Step 8
Dressing
Combine lime juice, sesame oil, maple syrup and chilli flakes.
Step 9
serve warm or cold
Step 10
This akara can mbe made as gluten free using gluten free flour.
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Notes
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1. about 2/3 of the salt fish was replaced by plain cod fish to reduce the sodium content of the akara. The fish were cooked together, flaked and finger mashed well.
2. I completely ommited the additional salt as the saltfish was enough.
3. I added more vegetables, finely chopped to help it incoporate well in the batter. It also increased the fiber and vitamin content of the akara.
4. I used extra virgin olive oil in place of the vegetable oil
5. I made a chilli maple dressing which complemented the akara very well. there was no left overs at all.. all gone in a giffy. the children love it.
