Saltfish accra

Makes approx. 25 fritters
45 minutes


  • 275g of salt cod fillet
  • 225g of plain flour
  • 1 tbsp of baking powder
  • 1 egg
  • 220ml of water
  • 2 garlic cloves, crushed
  • 1 pepper, finely chopped
  • 1/2 Scotch Bonnet chilli, finely chopped
  • 1/2 tbsp of parsley, finely chopped
  • 1/2 red onion, finely chopped
  • vegetable oil, for deep-frying
  • salt
  • 1 lime, cut into wedges
  • 1 red chilli, sliced into rings
  • coriander leaves, chopped


Place the salt cod in a pan and cover with water. Bring to the boil, drain and rinse the fish with cold water. Repeat this process again to remove the excess salt, then set aside
Place the plain flour and baking powder in a bowl and whisk to combine. Whisk in the egg and the water to create a smooth batter, then add the garlic, pepper, scotch bonnet, parsley and red onion. Season with salt
Preheat a deep pan of oil or deep-fat fryer to 170°C
Once the fish is cool, flake it up into chunks and stir into the batter. Using a tablespoon, dollop scoops of the batter into the oil and cook for 3-4 minutes, flipping occasionally, until golden brown all over. Work in batches to prevent the temperature of the oil from dropping
Serve sprinkled with coriander and chilli, with a lime wedge on the side