Known as Accras de Morue, these Antillean cod fritters have tons of flavor and the best texture! Crispy on the outside, light and fluffy on the inside, they’re irresistibly delicious and always a hit when I serve them.

I love how the salted cod pairs with fresh herbs, crunchy spring onions, and warm spices—it’s a true taste of the French Caribbean. If you’re a fan of bold, briny flavors like olives, capers, anchovies, and of course salted cod, this recipe will win you over in no time!

Best of all, these fritters are incredibly easy to make, making them perfect for parties, snacks, or a flavorful side dish. Give them a try (and let me know how they turned out!), and they might just become your new favorite too!

What Are Accras de Morue (Cod fritters)?

Accras de Morue are traditional Caribbean fritters made from salted cod, herbs and spices, then deep-fried to golden perfection. They are commonly enjoyed as an appetizer or snack and are especially popular at social gatherings and street food markets in the French Antilles.

In Brittany, as in many regions of France, we are fortunate to have numerous Antillean restaurants, often run by people from Guadeloupe, Haïti and Martinique, who have settled in mainland France. As a result, dishes like Accras de Morue, Poulet Boucané, and Boudins have become well-known and appreciated by many French diners. It’s actually very common to find an Antillean food truck or stand at any French market, selling these delicious crunchy fritters.

Thanks to Brittany’s strong fishing heritage and the abundance of affordable salted cod—a staple ingredient in my region—Accras de Morue are a favorite to prepare when hosting guests for drinks and snacks.

They’re crispy, tasty, real crowd-pleasers! A perfect blend of Caribbean tradition with Brittany’s love of seafood.

Ingredients you’ll need for Cod fritters

These little cod fritters come together swiftly and easily, but they do require some planning ahead since the salted cod needs to soak for at least 12 hours. Here is a detailed look at the ingredients you’ll need for this recipe.

• Salted Cod – The star of the dish, salted cod is preserved by drying and salting, which intensifies its flavor. Be sure to soak it in fresh, cold water for at least 12 hours, changing the water periodically (every 4hrs) to remove the excess salt.
• Rosemary & Garlic – These aromatics are used to create a flavorful broth to cook the cod. Rosemary brings an earthy, slightly piney flavor, while garlic infuses a rich, savory taste.
• Flour – The base of the fritter batter, giving structure and crispiness to the fritters. All-purpose flour works best here.
• Salt, Black Pepper & Cayenne – These 3 simple seasonings are used to flavor the fritter batter. Be sure to have a light hand with the salt: the cod is already salty, so no need for a lot of salt in the batter.
• Baking Soda & Baking Powder – The combination of both baking soda and powder help achieve a light, puffy texture with a crisp outer layer.
• Eggs – We need two large eggs to bind the fritter dough together. Make sure your eggs are at room temperature.
• Milk – Helps create a smooth, well-blended batter while adding richness. I recommend whole milk for the best texture, but 2% m.f. works well too.
• Onions – I like to use a mix of sweet onion and spring onions. They add a slight sweetness, some tang and a bit of crunch, balancing the salty cod.
• Fresh Parsley – A fresh, bright herb that adds color and a touch of peppery freshness to the fritters.
• Oil – The oil is used for frying the fritters. A neutral oil like vegetable, canola, or peanut oil is ideal, as it has a high smoke point and won’t overpower the flavors.

Step-by-Step Instructions

1. Desalt the cod. Since salted cod is heavily salted for preservation, you need to remove excess salt before cooking. Rinse the cod and let it soak for at least 12 hours (up tp 24 hours), changing the water every 4 hours.
2. Cook the cod. Boil the cod in an aromatic broth, drain and shred with a fork.
3. Prepare the batter. Combine the flour, baking powder, baking soda, salt, black pepper and cayenne pepper. Add the eggs and milk, followed by finely chopped onion, spring onions, and parsley and mix until you get a thick batter. Fold in the shredded cod.
4. Fry the fritters. Using a spoon, drop small portions of batter into the hot oil and fry for about 3-4 minutes until golden brown.

Frequently asked questions

Can I use fresh cod instead of salted cod?

Yes, but salted cod adds a unique flavor and firmer texture. If using fresh cod, lightly salt it before incorporating it into the batter.

Where can I find salted cod?

Most grocery stores keep salted cod either in the fresh fish section (sometimes in baskets, out in the open) or packaged in the refrigerator. They’re much more common to find than you may think!

Can I make these fritters ahead of time?

Yes! You can prepare the batter in advance and refrigerate it for up to 12 hours. For best results, fry just before serving.

Can I bake these instead of frying?

Frying gives the fritters their signature crispy texture. The oven doesn’t work here.

How long do these cod fritters keep?

I recommend enjoying them fresh, but Accras de morue keep well in the fridge for 2 to 3 days, stored in an airtight container. To reheat, bake for 10-15 minutes at 180°C (350°F) to reheat through.

You can also freeze them for up to 2 months. Let them thaw in the fridge overnight, and reheat for for 10-15 minutes at 180°C (350°F) in the oven.  

What dipping sauces go well with Accras de Morue?

Traditionally, you serve cod fritters with a Creole sauce (I like this recipe from Serious Eats), garlic aioli, or a spicy chili sauce.

Cooking tips:

• Soaking the salted cold to remove excess salt is essential in this recipe. You can’t skip this step or the fritters will frankly taste awful.
• For best results, the milk and eggs you use for the batter need to be at room temperature. Take them out of your fridge about 30 minutes before you start.
• Like most fritters, these Accras de Morue are best enjoyed freshly made and still warm.

I hope you’ll love these cod fritters recipe as much as I do. Serve with a well-chilled rum punch for an authentic island experience!

More French Appetizers recipes to make

• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)
• Sardine White Bean Cakes (Croquettes de Sardine)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Deviled Eggs (Oeufs Mimosa)
• French-Style Zucchini Fritters (Croquettes de courgettes)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Roasted Red Pepper Dip from Provence (Poivronade)
• Gruyère Cheese Twists (Torsades au Fromage)
• Swiss Chard Pancakes (Farçous)

French Antillean Cod Fritters (Accras de Morue)

Print Recipe

Serves: 15 fritters Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

10oz (about 300g) salted cod
3 sprigs rosemary
1 garlic clove, peeled and cut in half
½ tsp dehydrated garlic / garlic powder
1 1/4 cup (150g) all-purpose flour
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ tsp baking powder
¼ tsp baking soda
2 large eggs, at room temperature
1/3 cup + 1 tbsp (100ml) whole milk, at room temperature
1 medium onion, peeled and diced
4 spring onions, finely chopped (white and green parts)
3 sprigs fresh parsley, stemmed and chopped
Frying oil (ie. canola or vegetable oil)

Instructions

1. The day before, rinse the salted cold under cold water, place in a large bowl submerged with cold water and let soak for at least 12 hours, changing the water every 4 hours, ideally.
2. The next day, fill a medium pot with about 4 cups of water. Add the rosemary, garlic clove and dehydrated garlic. Place on the stove on medium high and bring to a boil. When the broth is boiling, add the cod and simmer for 20 minutes. Drain and shred the cod with a fork.
3. In a large mixing bowl, combine the flour, salt, black pepper, cayenne pepper, baking powder and baking soda. Whisk in the eggs and milk until well combined. You should have a pancake batter consistency. Mix in the chopped onions, fresh parsley and shredded cod.
4. Fill a large pot with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when a fair number of bubbles begin to appear around the tip of the handle. You want the oil hot, but not scorching, or you’ll cook the outside of the fritter and the inside will still be raw.
5. Line a plate with paper towel.
6. Using a cookie scoop (or two tablespoons), drop about 1 tablespoon-sized balls of fritter dough in the oil and cook for 3-4 minutes until evenly browned on both sides. Immediately transfer cooked fritters onto the paper towel-lined plate, and sprinkle with additional salt (optional).
7. Work your way in small batches – do not fill the pot with more than 3-4 fritters at a time or it will slow down the cooking process.
8. Enjoy immediately.

The post French Antillean Cod Fritters (Accras de Morue) appeared first on Pardon Your French.

What is a Sausage Rougail (Rougail Saucisse) exactly? 

Sausage Rougail is a specialty hailing from the French island of La Reunion as well as Mauritius and Madagascar, in the Indian Ocean. This traditional stew consists of creole pork sausages (often smoked, sometimes fresh), cut in pieces and cooked with minced onions, diced fresh tomatoes, ginger and hot peppers.

This is a widely popular dish in the islands, as it’s affordable, very tasty and simple to make. 

Not a specific recipe, “rougail” is used to name creole stews – with sausage rougail being its most popular version of it. Rougails can also be made with cod instead of sausages, or with other vegetables or fruits replacing the tomatoes and onions – such as eggplants, mangos or apples. When made with fruits, rougails are often served cold as a side dish. 

Rougail Saucisse is well beloved in metropolitan France as well. When walking around farmers’ markets, you’ll often find a stall or two offering homemade “Rougail Saucisses” for people to buy and take home.  

There exist countless recipes for Sausage Rougail, but the staple ingredients almost always remain sausages, onions, ginger, tomatoes and aromatics. My recipe keeps it very simple and classic with the use of thyme, bay leaf and chili pepper. 

How to serve a Sausage Rougail? 

A Sausage Rougail is traditionally served with white rice or simple boiled potatoes. You can also serve it with lentils or red beans. 

How to store Sausage Rougail?

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the container thaw in the fridge before heating it through on the stovetop or in the microwave. 

My cooking notes: 

• Because smoked pork sausages tend to already contain a salty kick, I prefer not to salt this dish. Of course, you can taste and adjust the seasoning with salt before serving if you feel it is needed. 
• I think half a bird’s eye chili is enough to spice the dish. You can of course use a whole one if you like heat, and omit it completely if you don’t want any spice. 

I hope you enjoy this Sausage Rougail (Creole Sausage Stew) recipe as much as I do! If you have any questions, please leave a comment. 

More recipes you may like: 

• Classic French Beef Bourguignon
• Cod Provençal with tomatoes, capers and olives
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Chicken Breasts in Creamy Mushroom Sauce

Sausage Rougail (Creole Sausage Stew)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large smoked pork sausages
1 tbsp (15 ml) extra virgin olive oil
2 large onions, peeled and diced
6 garlic cloves, peeled and minced
1.5 inch fresh ginger, peeled and grated
½ bird’s eye chili, seeded and minced
4 large ripe tomatoes
4-5 sprigs thyme, stemmed
1 bay leaf
½ tsp freshly ground black pepper
salt (to taste)

Instructions

Step 1 – Bring a medium pot filled with water to a simmer. Take the sausages out of the fridge and poke them each four times with a fork, all over. Drop the sausages into the pot and simmer for 10 minutes. Take the sausages out and reserve on a plate. When cool enough to handle, dice them into ½ to ¾-inch thick pieces.

 Step 2 – Heat up the olive oil in a large frying pan (or skillet) over medium-high heat. Add the diced onions, minced garlic, grated ginger and minced chili. Cook for 5 minutes, stirring occasionally until fragrant. Add the sausage pieces and cook for 5 minutes, stirring occasionally. 

Step 3 – Add the diced tomatoes, thyme, bay leaf and black pepper. Turn the heat to medium-low, cover with a lid and cook for 20 minutes.

Step 4 – After the 20 minutes, stir and crush the tomatoes with the back of a spoon to get a chunky sauce consistency. Taste and adjust seasoning if needed with salt. Serve with steamed rice, potatoes, lentils or red beans. 

The post Sausage Rougail (Creole Sausage Stew) appeared first on Pardon Your French.

What makes this French Antilles Coconut Flan (Flan Coco) special? 

The singularity of the French Antilles Coconut Flan is in its texture, which divides itself into two different layers while baking. The shredded coconut magically separates to float to the surface and creates a biscuit-like crust.

Once flipped upside down, the flan showcases two different layers: a luscious creamy flan topped with caramel and a soft shredded coconut biscuit at the bottom. I love the contrast of these two textures!

This Coconut Flan is an easy, light and refreshing tropical dessert that’s welcome anytime during Spring and Summer. I love that it is also naturally gluten-free and a great dessert to make ahead. It can be kept in the fridge for up to 3 days.

Can you make this coconut flan ahead of time?

Yes, you definitely can. The flan actually needs at least 4 hours to fully set before it is served. This makes it the perfect make-ahead dessert. 

How to Keep this Coconut Flan? 

• Any leftovers? You can keep the flan in an airtight container in the fridge for up to 4 days. 
• I do not recommend to freeze this coconut flan. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Cooking notes & Substitutions:

• I like to use vanilla extract to flavor the flan, or even better, the seeds of half a vanilla bean. You can also opt for rum or almond extract.
• Make sure you use sweetened condensed milk and unsweetened shredded coconut. Using sweetened shredded coconut would result in a flan that is just too sweet.
• Use the freshest eggs possible. 
• If the top of the flan is browning too much when baking, simply place a sheet of foil on top to prevent it from darkening further.
• Make sure the flan is fully chilled (at least 4 hours) before you un-mold it. If it isn’t chilled enough, it will likely collapse when you flip it.
• Likewise, make sure you leave the mold in 2 inches of hot water for about 10 minutes before you unmold the flan, to allow the caramel at the bottom to soften itself and release the flan.

More French desserts you may like: 

• Classic French Crème Brûlée
• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Classic Cherry Clafoutis
• Strawberry Flaugnarde
• Classic French Lemon Tart

I hope you’ll love this French Antilles Coconut Flan as much as I do! If you have any questions, please leave a comment. 

French Antilles Coconut Flan (Flan Coco)

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 40 voted )

Ingredients

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml /10.15 fl oz) coconut milk (can) 
3 large eggs
1  tsp vanilla extract (or seeds of ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)

For the caramel:
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm reach.

Step 1 – Make the caramel. Place the sugar in a small saucepan over medium-heat. Do not touch the sugar anymore – no stirring; but you can occasionally shake the pan. Let the sugar melt, bubble and turn a golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the pan. Set aside to cool and harden.

Step 2 – In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Pour the mixture in the loaf pan (over top of the caramel).

Step 3 – Place the loaf pan into a larger dish, and fill the larger baking dish with water at least 1/4 up the sides of the loaf pan. Cook for 50-55 minutes, until the top crust is lightly golden and firm to the touch. Transfer the flan to a cooling rack and let cool to room temperature. Transfer into the fridge and chill for at least 3 hours.

Step 4 – When chilled, place the pan in about 2 inches of fairly warm water, so the caramel at the bottom of the pan softens again. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.

Sprinkle with shredded coconut before serving. 

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