Trinidad saltfish accra
A popular Caribbean finger food, saltfish accra is a delicious mix of salted cod blended into a batter with fresh herbs, then fried until golden brown. It’s perfect as an appetizer or snack.
I’ve mentioned it before, Caribbean folks love our street food, oui? We’re big on the little bites.
Accra is one of those bites that’s loved across the islands. Whether you call it saltfish fritters, accra, or saltfish cakes, this fried dough packed with seasoned saltfish is a crowd favorite.
It can be a snack, an appetizer, or even a party starter, both casual and fancy lime vibes included.
Nice round balls of saltfish, hot and crispy, dipped in a spicy sauce? Yes, please.
And saltfish itself? It’s a staple across Caribbean kitchens. From accra to saltfish rundown, there’s no shortage of dishes using this preserved fish. (Here’s a full breakdown if you’re wondering What is saltfish?).
What is saltfish accra?
Saltfish accra is a savory Caribbean fritter made using salted cod (also called bacalao). You may also hear it called saltfish cakes or fritters, depending on where you’re from.
Don’t confuse it with Haitian accra, which is made with malanga root. This version is closer to Jamaican saltfish fritters, though ours are round and fluffy while theirs are usually flat.
Saltfish is cod that’s been dried and preserved in salt, then packaged for long storage. Before cooking, the fish is soaked or boiled to remove the excess salt and then shredded and mixed with a seasoned batter.
How to make saltfish accra?
Ingredients
- Salt fish: This is the heart of the recipe—flaky, savory, and full of umami once desalted and shredded.
- Green onion or chive: Adds a mild, herby sharpness that balances the saltfish.
- Garlic cloves: Brings that deep savory flavor we love in Caribbean cooking.
- Onion: Adds moisture and a slight sweetness to the mix.
- Pimento peppers (optional): A mild pepper that boosts flavor without heat.
- Scotch bonnet, hot pepper, or hot sauce: For those who like a kick—add to your spice comfort level.
- Flour: The main structure of the accra; helps bind everything together. I always use all purpose flour
- Baking powder: Gives the fritters their signature puff and lightness.
- Water: Loosens the mix into a scoopable batter.
- Vegetable oil: Used for deep frying until those golden, crunchy edges show up.
Instructions
Desalt the saltfish
Saltfish is, well, salty and we need to fix that before frying. You’ve got a few options:
- Boiling method: Add saltfish to boiling water, changing the water once or twice until the salt level suits you. Don’t overboil, though—it can get rubbery.
- Soaking method: Let it sit in cold water, changing the water every 30 minutes until it’s less salty. This is my go-to method.
- Overnight soak: If you’ve got time, leave it to soak overnight in the fridge.
Check for bones while you’re at it as some cuts are bony and need a little TLC.
Instructions
- Prep the saltfish: Shred or finely chop the desalted fish, removing any skin or bones.
- Season: In a medium bowl, mix the fish with the chopped herbs, peppers, and seasonings (except flour and water). Taste and adjust as needed.
- Make the batter: Add the flour to the fish mixture and mix well. Then add water gradually to form a thick, sticky batter.
- Fry: Heat oil on medium. Use a cookie scoop or spoon to drop spoonfuls of batter into the hot oil. Fry 2–3 minutes per side until golden and puffy.
- Drain: Remove and place on paper towels to drain.
What to eat with accra?
These are made for dipping. Paired with your favourite sauce:
Can you bake saltfish accra?
Yes! If you want a lighter version:
- Air fryer: Spritz with oil and air fry for 6 minutes until golden.
- Oven: Drop batter onto a greased sheet and bake at 350°F for 10–15 minutes.
Additions & Substitutions
Want to switch things up?
- Add fresh thyme, celery, or chadon beni
- Use pollock or another white salted fish if cod isn’t available
Tips & Tricks
- Too bland? You may have taken out too much salt from the fish. Taste the mix before frying, and test the first accra to adjust the seasoning if needed.
- Chop fine: Use a food processor if needed. Bigger chunks (especially pepper) can burn during frying.
- Keep your oil hot: I use an instant-read thermometer between batches to keep oil at the right temp.
- Pan-frying option: Use less oil and flatten slightly—just flip once golden.
- Easier process: Use accra mix. You’ll find pre-seasoned accra mix in some stores. It’s usually just flour with spices. You’ll still need to prep your saltfish and add it in. I like to boost it with extra herbs like thyme, celery, or chadon beni to give it a fresher flavor.
Storing & Reheating
Saltfish accra is best eaten fresh, but can be stored for up to two days in the fridge.
Wrap them in paper towels and place them in a sealed container or Ziploc bag. Reheat in the microwave (40-second bursts), toaster oven, or air fryer.
Frequently Asked Questions
It’s a savory fritter made with salt-cured cod, flour, seasonings, and herbs, then deep-fried until golden and crisp.
The name varies by island. Trini accra is typically round and fluffy, while Jamaican fritters are flatter. The base ingredients are mostly the same.
Yes, pollock or other white salted fish work well.
Most grocery stores carry salted cod, especially Caribbean and Latin markets. Publix often has it in the seafood section. Tip: Go for the boneless kind, it’ll save you the time (and tiny bones) later.
Saltfish accra is one of those recipes that hits every time, crispy, flavorful, and straight-up addictive. If you try it, I’d love to hear how it turned out! Leave a comment below, share a photo, or tag me on Instagram @thisbagogirl so I can see your creations.
More street foods you will love:
I know you would love this accra, so here are some other street food recipes:
Recipe
Trinidad Saltfish Accra
Ingredients
Method
- Pot a pot of water to boil on medium heat.
- Add the saltfish to the water and let that boil for about 20 minutes.
- Remove the heat and discard the water. Test the saltfish for salt levels. Repeat the boiling process with freshwater to continue to remove excess salt (See note for other methods).
- Once completed, allow the fish to cool then chip up (shred) removing any bones and skin.
- In a large bowl mix together the green onions, garlic, onions, and peppers.
- Add the saltfish and combine.
- Taste for seasonings and adjust if needed.
- To the saltfish mixture, add flour, baking powder, and water and combine well.
- In a deep pot, add enough oil to deep fry. Heat on medium-high heat.
- Using a scoop, or a dinner spoon, scoop up some batter and drop it into the oil. Do not overcrowd the pot.
- Fry for about 3 minutes, until golden brown, then flip.
- Remove from oil and place on a plate with napkins to drain off any excess oil.
- Serve.
Yummy
Oh wow – these look incredible! So golden and flavorful!
Thank you Amy!!
What temperature should the oil be?
What temperature should the oil be?
Hey. About 350
Love that trini food