Can I make the Pikliz ahead of time?
Yes, Pikliz can be made up to 3 days in advance and stored in the refrigerator. The flavors will deepen over time.
DINNER
Haitian Accra de Morue with Spicy Pikliz Dipping Sauce
These crispy Haitian salt cod fritters, known as Accra de Morue, are a beloved appetizer or light meal. Served with a vibrant and spicy Pikliz dipping sauce, they offer a delightful blend of savory, salty, and fiery flavors.
HOW TO MAKE IT
Let's cook.
01
Soak the salt cod in cold water for at least 24 hours, changing the water every 6-8 hours to remove excess salt. After soaking, drain and flake the cod, ensuring no bones remain.
02
In a large bowl, combine the flaked salt cod, flour, water, chopped scallions, parsley, minced Scotch bonnet pepper, garlic powder, and black pepper. Mix well until a thick batter forms.
03
For the Pikliz, combine the shredded cabbage, julienned carrots, white vinegar, and lime juice in a separate bowl. Stir well and let it sit for at least 15 minutes to allow flavors to meld.
04
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
05
Carefully drop spoonfuls of the salt cod batter into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
06
Remove the Accra de Morue with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining batter.
07
Serve the hot Accra de Morue immediately with the spicy Pikliz dipping sauce on the side.
About This Recipe
These crispy Haitian salt cod fritters, known as Accra de Morue, are a beloved appetizer or light meal. Served with a vibrant and spicy Pikliz dipping sauce, they offer a delightful blend of savory, salty, and fiery flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For less heat, use half a Scotch bonnet pepper or substitute with a milder chili like a jalapeño. Ensure the oil temperature is consistent for evenly cooked and crispy fritters. A deep-fry thermometer is highly recommended.
Easy Substitutions
If salt cod is unavailable, you can use fresh cod and season it generously with salt, then proceed with the recipe. For the Pikliz, you can add thinly sliced bell peppers or onions for extra flavor and texture.
Storage & Reheating
Accra de Morue are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) for 5-7 minutes until crispy again.
Serving Suggestions
Serve Accra de Morue as an appetizer with a side of the spicy Pikliz. They also pair wonderfully with a simple green salad or as part of a larger Haitian meal alongside rice and beans. For a heartier option, enjoy them with fried plantains (banan peze).
Common Mistakes
Not soaking the salt cod long enough results in overly salty fritters. Overcrowding the frying pot will lower the oil temperature, leading to greasy and soggy fritters. Not draining the fritters properly after frying will also make them greasy. Using too much water in the batter can make it too thin, preventing the fritters from holding their shape.
Frequently Asked Questions
What if I don't have a Scotch bonnet pepper?
You can use habanero pepper as a substitute, or a smaller amount of cayenne pepper for heat. Adjust to your spice preference.
How do I know the oil is hot enough without a thermometer?
You can test by dropping a tiny bit of batter into the oil. If it sizzles and floats to the top immediately, the oil is ready. If it sinks, it's not hot enough.
MORE TO KNOW
The key to perfect Accra de Morue is properly desalinating the salt cod. This long soaking process is crucial for balancing the flavor and ensuring the fritters aren't overly salty. The Pikliz, a staple Haitian condiment, provides a necessary acidic and spicy counterpoint to the rich, savory fritters. Its vibrant crunch and fiery kick elevate the entire dish.
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