To be honest I don’t know where the name originates from but I’ve grown up knowing ‘salt fish fritters’ (as Jamaicans call it) as Accra. Could there be a link to the Ghanaian city, Accra? If you know, do enlighten me. Culinary history is intriguing! Whenever my grandmother made it for dinner along with a cup of homemade aromatic cocoa tea … mmmm, it was the best. Several years ago, I shared my recipe but it was filed away into the archives. Feeling nostalgic because I made some today; I thought, I’d share it once again. Trini Salt Fish Fritters is a taste of home. Here’s my take on Trini Salt Fish Fritters (also known as Accra).
Trini Saltfish Fritters Ingredients
These are the ingredients you will need for making the salt fish fritters. They make make 9 – 18 (serves 4 to 9).
1 small onion (finely chopped)
I pack boneless salt fish
1 cup water
1 tsp pepper sauce (optional)
1¼ plain cup flour
2 teaspoons baking powder
2 springs of fine thyme (leaves only)
1 spring finely chopped spring onions
Salt to taste
2 springs flat leaf parsley
3 cups vegetable oil
Method For Making Trini Saltfish Frittters
- Soak salt fish in hot water for 30 mins to 1 hour, change the water twice
- After soaking time has passed, shred salt fish in cool water and drain
- Mix in a bowl all the green seasoning (herbs), salt fish, along with flour and baking powder
- Combine mixture into paste the consistency of wallpaper paste, add salt to taste (You can begin to fry or leave mixture to stand for 15 -20 mins)
- Heat the vegetable oil on a medium/high heat and start adding heaping teaspoon full amounts into the pan
- Leave some space between the fritter in the frying pan, in order that they don’t stick together
- Fry until golden brown. When each fritter has been fried leave to drain on paper towel
We usually have ours with home-made bread, when I was little. On festive occasions serve with a sweet chilli sauce, tamarind sauce whatever sauce takes your fancy. However, today I made mine for brekkie, hubby and I had outs with pickled cumber, slices of tomato and mange chutney, Trini style. The kids had theirs as a mid-morning snack. The loved it because I didn’t make it spicy hot.
Do you now have you ever made salt fish fritter? How do you make yours? Comment and years your tips below.