Gluten Free Salt Fish Accra
These caribbean fritters get a gluten free remake with our Gluten Free Salt Fish Accra. Served with mango chutney or tamarind sauce.
I have always loved Accra. Little fired fritters of Salt Fish, with seasonings served with chutney, it is one of my favorite Caribbean treats.
When we first transitioned into a gluten free diet, Salt Fish Accra was one of the first recipes I tried. It has transformed since that original recipe a couple of years ago, into this delicious Gluten Free Salt Fish Accra recipe that is just a good a the regular version.
How to Make Gluten Free Salt Fish Accra?
Making Accra is pretty simple. Once you’ve created your batter, it’s simply a matter of scooping up some batter and deep frying them until golden. Then add to a plate and serve with mango chutney or another dipping sauce such as tamarind sauce.
It really is as simple as that! And the ingredients are just a simple too!
Let’s Talk Ingredients! What you need to make these Gluten Free Salt Fish Accra.
The main ingredient in Salt Fish Accra is of course salt fish, but it also requires a few other ingredients to complete the flavor combination of these fritters.
- Salt Fish – some people use it straight from the pack and rinsed. I like to boil over medium heat for about 10 minutes to help remove some of the saltiness and allow the pieces to break up more easily when added to the batter.
- Seasonings – Onion, garlic, pimentos, & chive. I’ve seen some recipes that use green seasoning. I prefer to use fresh chopped seasonings. The green seasoning sometimes gives the batter a green color that I’m not a big fan of.
- Gluten Free Flour – We use our GF 1:1 baking blend. It’s a lighter flour blend that gives the Accra a nice texture when fried. I’ve also used Bob’s Red Mill 1:1 baking blend with great results too!
- Oil for frying – Coconut oil is my go to oil. But you can use any oil you want to deep fry. As long as there is sufficient oil in the pot for frying, you should be fine.
Tips for making our Gluten Free Salt Fish Accra
- Scooping – I like to use a mini ice cream scoop to scoop the batter into the oil. This method allows me to get them all around the same size, which is perfect when I’m serving them as appetizers. But two spoons works well also.
- If you can’t get pimentos, you can use pimento flakes, or even bell peppers. The flavor isn’t quite the same but it works well too.
- We served with our grated mango chutney. You can use any dipping sauce you like.
- These are best served fresh from the fryer. But they do store well and can be warmed the next day in the microwave for a short bit.
Now it’s simply a matter of whipping up a batch and then enjoy! As always if you enjoy the recipe, comment or tag us on social and let us know.
Happy Cooking Foodies, Love always,
Gluten Free Salt Fish Accra
These caribbean fritters get a gluten free remake with our Gluten Free Salt Fish Accra. Served with mango chutney or tamarind sauce.
Ingredients
- 1/2 pound boneless salt fish
- 2 cups GF All Purpose Flour (with gum)
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 4 tablespoons chives, chopped
- 2 pimentos, chopped
- 1/2 onion diced (about 1/2 cup)
- 1 clove garlic, minced
- 2 blades shadon beni, (about 1 tablespoon finely chopped) or 2 tablespoons cilantro
- 1 1/2 - 2 cups water
- Oil for deep frying
Instructions
- In a medium pot or sauce pan, add about 4-5 cups of water. Bring to a boil.
- Rinse the salt fish to remove any excess salt. Once the water has boiled. Add salt fish, reduce heat to medium and boil for about 10 minutes to remove some of the saltiness.
- Once salt fish his done, drain. Let cool to the touch then shred and set aside.
- In a large bowl, add gluten free flour, baking powder and salt. Whisk to combine.
- Next add the seasonings along with the shredded salt fish. Using a fork, mix to combine with the flour.
- Gradually add the water until a thick batter forms. We used 1 1/2 cups but you may use a little more or less depending on the flour blend you use.
- In a deep fryer or pot, add sufficent oil and heat. When ready, using a spoon or mini ice cream scoop, add scoops of the batter, enough to fill the pot without over crowding.
- Fry for about 4-5 mintues until golden brown, turning as it fries to ensure even cooking.
- Once cooked, remove from heat and let drain on a rack or on pieces of paper towel. Let cool slightly before serving warm with mango chutney or tamarind sauce.
