Trinidad Saltfish Accra (recipe)

Trinidad Saltfish Accra

I see plenty of recipes for accra in West Indian Cookbooks but often they bear little resemblance to Trinidad Accra. My Jamaican mother tells me that what she knows as accra is a saltfish fritter, flat, fried brown. Here in Trinidad however accra is a puffy fried dough ball, made of a highly seasoned dough into which shredded saltfish has been mixed. I’ve had it at weddings, gatherings, and of course bought it from street vendors. This recipe comes together quite quickly once the saltfish has been boiled and picked. For those of you who hate the time-intensive shredding I found that after the initial picking apart to remove the bones (and boneless saltfish is also available) by adding the chunks to a food processor/chopper for a few seconds of pulsing I was able to get a bowl of perfectly shredded saltfish, and no one is any the wiser. Aren’t shortcuts great? :D

February 20,2009 ETA: Need to be gluten-free or cooking for someone who is? I’ve now adapted this recipe for gluten-free flours. Enjoy! :)

Trinidad Saltfish Accra
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INGREDIENTS:

1 egg
1 small onion, finely chopped
1/2 lb boneless saltfish
1/2 cup water
1 tablespoon pepper sauce
1 1/4 cup flour (1 cup rice flour + 1/4 cup gluten-free white flour for gluten-free version)
1 tsp vegetable oil
3 cloves garlic, finely chopped
2 teaspoons baking powder
1/2 cup water (inc. to 1 cup for gluten-free version)
1/4 cup finely chopped spring onions
1 tsp italian seasoning
Freshly ground black pepper
Pepper and salt to taste


METHOD:

1. Boil saltfish in sauce pan for a few minutes in 6 cups of water.
2. Throw out the water and boil for a second time in a new 4 cups of water for 30 minutes

3. Check to see how salty the fish is. If it is overly salty you will need to boil it a third time
4. Use a fork to shred salt fish, you can also use your fingers or a food processor

5. Mix all the ingredients in a bowl and stir vigorously until the batter gets thick. Let batter rest for 30 minutes.

6. Teaspoonfuls of batters should be deep fried over moderate heat, until golden brown

7. Ensure that the inside of the fish cakes are well-cooked and the outside is not burnt before it is cooked
8. Carefully monitor the heat
9. Use absorbent kitchen paper to drain the fish cakes on

Trinidad Saltfish Accra

10. Serve hot with pepper sauce.

Trinidad Saltfish Accra

For more Caribbean Recipes check out the Caribbean Cooking section of Veni Mangé – the Trinigourmet Amazon Bookstore.

Makes 6 servings

This post was originally published on February 2nd, 2007. It has been updated twice since then.

Alternative terms: acra, akra, saltfish cakes

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Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"

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  • alia

    I just wanted to say that this recipe was great. My mother had tried to make some the other day with another recipe and they were’nt nearly as good as these! lol! thanks again.

  • alia

    I just wanted to say that this recipe was great. My mother had tried to make some the other day with another recipe and they were’nt nearly as good as these! lol! thanks again.

  • Jenine

    Great Recipe Hunnie, thank you.

  • Jenine

    Great Recipe Hunnie, thank you.

  • Jenine

    Great Recipe Hunnie, thank you.

  • olivia

    Hi Sabrina,

    I’m trying out your receipe. i’m about to put it in t he hot oil as we speak. my mom in Dominica made something very much like it but it was flat. i’m trying mine with tuna cause i cannot get my hands on saltfish where i am right now. can’t wait to taste it!

  • olivia

    Hi Sabrina,

    I’m trying out your receipe. i’m about to put it in t he hot oil as we speak. my mom in Dominica made something very much like it but it was flat. i’m trying mine with tuna cause i cannot get my hands on saltfish where i am right now. can’t wait to taste it!

  • olivia

    Hi Sabrina,

    I’m trying out your receipe. i’m about to put it in t he hot oil as we speak. my mom in Dominica made something very much like it but it was flat. i’m trying mine with tuna cause i cannot get my hands on saltfish where i am right now. can’t wait to taste it!

  • olivia

    just had some they are great!! I had mine with tomatos and my boyfriend had his with pancake syrup.lol. whatever works for you right?

  • olivia

    just had some they are great!! I had mine with tomatos and my boyfriend had his with pancake syrup.lol. whatever works for you right?

  • Trini via Injection!!

    This recipe was the bomb!! I took leftover saltfish and made the batter with that . . . Yummy!

  • Trini via Injection!!

    This recipe was the bomb!! I took leftover saltfish and made the batter with that . . . Yummy!

  • Sheldon

    Gluten-Free!!! Yes! I luv ya! Now, anyone have a gluten-free dahl puri (sp?) roti recipe?

  • Sheldon

    Gluten-Free!!! Yes! I luv ya! Now, anyone have a gluten-free dahl puri (sp?) roti recipe?

  • Cindy

    Hi, I just actually made these today. It came out ok & looked like in your pics, but big mistake I didnt let it rest!! The recipe I use was very similar except that I didnt use the egg. The taste is fine but the texture of it on the outside isnt crispy tho, the more it sits-it gets kinda rubbery. I hope I cant do this better next time around :(

  • Cindy

    Hi, I just actually made these today. It came out ok & looked like in your pics, but big mistake I didnt let it rest!! The recipe I use was very similar except that I didnt use the egg. The taste is fine but the texture of it on the outside isnt crispy tho, the more it sits-it gets kinda rubbery. I hope I cant do this better next time around :(

  • Sebastian

    really really fantastic recipe.

    one of my favorites for sure.

    everytime i make it i have to be sure there are plenty of people around

    I know somewhere in the french islands they make a fritter with saltfish and potato and flour in it, and they do a similar potato and fish cake in guyana.

    this trini recipe is a favorite of mine although stamp and gos are definitely delicious, as are the puerto rican bacalitos with a lot of culantro in them!!!!

    but i wanted to say that i love how this is a west African recipe. very interesting to learn more about that kind of cooking.

    by the way

    i have made this with fresh cod, my dad would sometimes get these meager frozen plastic wrapped cod fillets, so i would broil them and dry them out to remove excess water and use them in this recipe.

    a similar fresh fish would work, but u get more meat for the buck with dried saltfish!

    does salted fish have a taste that can not be substituted by fresh fish? or is it only used out of necessity. my guess is that it has an irreplaceable taste. what do u guys think?

  • Sebastian

    really really fantastic recipe.

    one of my favorites for sure.

    everytime i make it i have to be sure there are plenty of people around

    I know somewhere in the french islands they make a fritter with saltfish and potato and flour in it, and they do a similar potato and fish cake in guyana.

    this trini recipe is a favorite of mine although stamp and gos are definitely delicious, as are the puerto rican bacalitos with a lot of culantro in them!!!!

    but i wanted to say that i love how this is a west African recipe. very interesting to learn more about that kind of cooking.

    by the way

    i have made this with fresh cod, my dad would sometimes get these meager frozen plastic wrapped cod fillets, so i would broil them and dry them out to remove excess water and use them in this recipe.

    a similar fresh fish would work, but u get more meat for the buck with dried saltfish!

    does salted fish have a taste that can not be substituted by fresh fish? or is it only used out of necessity. my guess is that it has an irreplaceable taste. what do u guys think?

  • dorina vincent

    thank you so much,i made the accra and my boyfriend love it

  • dorina vincent

    thank you so much,i made the accra and my boyfriend love it

  • http://www.TriniGourmet.com Sarina – Trinigourmet

    Glad to help! :)

  • Nevatyad3ni

    Lookig for this long time

    • http://www.TriniGourmet.com Sarina – Trinigourmet

      Glad to help! :)

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