One of my favorite caribbean treats is Salt Fish Accra. Made with seasonings, salted cod, deep fried and served with mango or tamarind these fritters are deliciousness in every bite. Everyone in my family loves it, but of course, it’s made with flour and deep fried in vegetable oil, everything that I’m not supposed to eat. So it has been a quest of mine to recreate this recipe, just like so many others, so that I can enjoy all my faves in a healthy and allergy friendly way.
This recipe is so close to the original, that it’s just as good or even better. I hope you enjoy! Here it is:
- 1/2 lb salt fish scalled
- 2 cups gluten free all purpose flour blend
- 2 pimento peppers chopped (preferably one red, one green)
- 1 medium onion chopped
- 3 blades of chive chopped
- 2 tsps gluten free baking powder
- 1 tsp guar gum (omit if your blend already contains gum)
- 1 tsp coconut sugar
- 1 cup water *
- 1/2 cup yogurt
- Salt and pepper to taste
- Coconut oil for frying
- Before you begin making the accra scald salt fish by boiling it in a pot of water for about 10 mins then set aside to cool.
- In a large bowl combine gluten free flour, baking powder, coconut sugar, and guar gum. Using a whisk mix until the ingredients are well combined.
- Add the onion, chive, and pimento peppers, mixing again to incorporate all the ingredients.
- Lastly add the salt fish.
- Next add yogurt stirring to start the batter, then pour the water in 1/2 cup at a time until a loose batter forms. (Note: depending on the type of Gluten Free All purpose blend you use, more or less water may be needed).
- Set the batter aside and heat your pot of coconut oil. Using a tablespoon, dip it into a bowl of water before dipping it into the batter and drop the batter into the hot oil.
- Fry the accra until golden, about 3 – 4 mins, remove and drain on a paper towel or brown paper.
- Plate and serve with tamarind or mango, then enjoy!!