Crispy deep-fried fritters made with salted codfish, flour, and fiery Scotch bonnet pepper. A beloved street food and party snack across Saint Lucia.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: lime wedges, hot pepper sauce
Accompaniments: cold beer, tamarind juice
Instructions
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1
Soak saltfish overnight, boil 10 minutes, drain, and flake finely.
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2
Mix flour, baking powder, and salt in a bowl.
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3
Add flaked fish, Scotch bonnet, chives, and garlic. Mix well.
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4
Add water gradually to form a thick batter.
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5
Heat oil to 175C. Drop spoonfuls of batter into hot oil.
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6
Fry until golden brown and crispy, about 3-4 minutes per batch.
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7
Drain on paper towels and serve hot.
Did You Know?
The name accra comes directly from Accra, the capital of Ghana, revealing the dish's West African ancestry brought to the Caribbean by enslaved peoples.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
Garnishing
lime wedges, hot pepper sauce
Accompaniments
cold beer, tamarind juice
The Story Behind Accra
Accra is one of the most direct culinary links between West Africa and the Caribbean. The technique of deep-frying seasoned fish batter traveled across the Atlantic during the slave trade. In Saint Lucia, the fritters became a cornerstone of street food culture, sold at roadside stalls, beach bars, and family gatherings. The dish survived centuries largely unchanged, a testament to its perfect simplicity.
More Saint Lucian Dishes
Bakes and Saltfish
Fried Dough with Salted Cod
Breakfast and weekend morningBanana Fritters
Sweet Fried Banana Beignets
Afternoon snack
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Creole Stew
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Breadfruit Oil Down
Breadfruit Cooked in Coconut Milk
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