Acrats de Morue Recipe - Traditional French Salt Cod Fritters

Acrats de Morue

Acrats de Morue Recipe - Traditional French Salt Cod Fritters
Region / culture: France | Preparation time: 4 hours | Cooking time: 20 minutes | Servings: 4


Acrats de Morue
Acrats de Morue

Acrats de Morue, also known as Cod Fritters, is a delightful and traditional dish that finds its roots in the Caribbean and Portuguese cuisine. This dish combines the saltiness of codfish with the aromatic flavors of herbs and spices, all encased in a crispy, golden batter. Perfect as an appetizer or a snack, Acrats de Morue is not only a treat to the taste buds but also a journey through the rich culinary traditions of the regions it hails from.


The history of Acrats de Morue can be traced back to the times when preserving food was a necessity before the advent of refrigeration. Salt-curing fish was a common preservation method, and codfish, being abundant in the Atlantic, became a staple in the diets of many coastal communities. Over time, these communities developed various recipes to make the salted codfish more palatable, with Acrats de Morue emerging as a beloved dish in both Caribbean and Portuguese cuisines.


How to prepare

  1. Sift the flour and salt into a bowl.
  2. Beat the eggs with butter and add them to the flour mixture.
  3. Gradually add the milk, stirring only to mix.
  4. If the batter is too stiff, add more milk.
  5. Cover the mixture and allow it to stand for 3 hours.
  6. Meanwhile, soak in cold water.
  7. Drain, remove the bones and skin.
  8. Pound in a mortar with hot pepper.
  9. Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste.
  10. Stir the mixture into the batter and let it stand for 30 minutes.
  11. Heat the oil in a deep fryer to 375°F (191°C) and fry the mixture by heaping tablespoons until golden brown.
  12. Drain the mixture on paper towels and keep it warm.


  • For a twist on the traditional recipe, try adding sweet corn or diced bell peppers to the batter for extra sweetness and crunch. Another variation is to use smoked paprika or cayenne pepper for a smokier, spicier flavor profile.
  • There are several variations of Acrats de Morue that incorporate different herbs, spices, or even vegetables like bell peppers or potatoes into the batter for added texture and flavor.

Cooking Tips & Tricks

To ensure your Acrats de Morue turn out perfectly, consider the following tips:

- Soak the codfish well to remove excess salt. Changing the water several times during soaking can help.

- When mixing the batter, do so gently to avoid developing gluten, which can make the fritters tough.

- Ensure the oil is at the right temperature before frying to get that perfect golden crust without absorbing too much oil.

- Adding a bit of baking powder to the batter can make the fritters lighter and fluffier.

Serving Suggestions

Acrats de Morue can be served with a variety of dipping sauces, such as a spicy aioli or a tangy lime sauce. They are best enjoyed hot and can be accompanied by a fresh salad or slices of avocado for a complete meal.

Cooking Techniques

Deep-frying is the traditional method for cooking Acrats de Morue, but for a healthier alternative, they can also be pan-fried with less oil or even baked in the oven until golden and crispy.

Ingredient Substitutions

For those looking to make a gluten-free version, the all-purpose flour can be substituted with a gluten-free flour blend. Similarly, for a dairy-free version, the milk and butter can be replaced with non-dairy alternatives.

Make Ahead Tips

The batter for Acrats de Morue can be prepared ahead of time and stored in the refrigerator for up to a day. The codfish mixture can also be made in advance to allow the flavors to meld together.

Presentation Ideas

Serve the Acrats de Morue on a platter garnished with lemon wedges and a sprinkle of chopped parsley. For a more elegant presentation, serve them in individual spoons with a dollop of sauce on top.

Pairing Recommendations

Acrats de Morue pairs wonderfully with a crisp, dry white wine or a light beer. For a non-alcoholic option, a sparkling lemonade or a tart limeade complements the flavors of the dish beautifully.

Storage and Reheating Instructions

Leftover Acrats de Morue can be stored in an airtight container in the refrigerator for up to two days. Reheat them in the oven or in a skillet for the best texture.

Nutrition Information

Calories per serving

A single serving of Acrats de Morue contains approximately 200-250 calories. The exact calorie count can vary based on the size of the fritters and the amount of oil absorbed during frying.


Each serving of Acrats de Morue contains approximately 15-20 grams of carbohydrates, primarily from the all-purpose flour and milk in the batter. The exact amount may vary based on the size of the fritters and any modifications to the recipe.


The fat content in Acrats de Morue is primarily from the frying oil and the unsalted butter used in the batter. A single serving can contain between 10-15 grams of fat, depending on the frying method and the type of oil used.


Codfish is an excellent source of lean protein. Each serving of Acrats de Morue provides roughly 15-20 grams of protein, making it a nutritious option for those looking to increase their protein intake.

Vitamins and minerals

Acrats de Morue is rich in several vitamins and minerals, including Vitamin B12, phosphorus, selenium, and omega-3 fatty acids, thanks to the codfish. The herbs and spices also contribute small amounts of various nutrients.


The main allergens in Acrats de Morue include fish (codfish), gluten (from all-purpose flour), and dairy (from milk and butter). Individuals with allergies to these ingredients should avoid this dish or seek suitable substitutions.


Acrats de Morue offers a balanced mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, due to its method of preparation, it can be higher in calories and fats, making it a dish best enjoyed in moderation.


Acrats de Morue is a flavorful and versatile dish that brings a taste of the Caribbean and Portuguese cuisine to your table. Whether served as an appetizer or a main dish, its combination of salty codfish, aromatic herbs, and crispy batter makes it a delightful treat for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small fishing village in Portugal. My family had been fishermen for generations, and seafood was a staple in our household. One day, while helping my mother clean out the attic, I stumbled upon a dusty old cookbook tucked away in a forgotten corner.

Curious, I flipped through the yellowed pages, marveling at the handwritten notes and faded photographs. As I turned the pages, a particular recipe caught my eye - Acrats de Morue. I had never heard of it before, but the description sounded intriguing - crispy fritters made with salted cod, onions, and parsley. I knew I had to try it.

Excited, I rushed downstairs to show my mother the recipe. She smiled and nodded, recognizing it immediately. "Ah, Acrats de Morue," she said, her eyes twinkling with nostalgia. "It's a traditional dish from our region, passed down through the generations. I learned how to make it from my own mother, just as she learned it from hers."

Eager to learn, I asked my mother to teach me how to make the dish. She agreed, and together we set out to gather the ingredients - salted cod, onions, parsley, flour, and eggs. As we worked side by side in the kitchen, my mother shared stories of her own childhood, of days spent fishing with my grandfather and cooking with my grandmother.

The process of making Acrats de Morue was a labor of love. We soaked the salted cod overnight to remove the excess salt, then flaked it into small pieces. We chopped the onions and parsley finely, mixing them with the cod in a bowl. In another bowl, we whisked together flour and eggs to make a thick batter.

With deft hands, my mother formed the mixture into small balls and dropped them into hot oil to fry. The kitchen filled with the delicious aroma of sizzling fish and onions, and my stomach rumbled in anticipation. When the fritters were golden brown and crispy, my mother removed them from the oil and placed them on a paper towel to drain.

Finally, it was time to taste the fruits of our labor. I bit into a hot fritter, savoring the crispy exterior and tender, savory interior. The flavors exploded in my mouth - the salty tang of the cod, the sweetness of the onions, the freshness of the parsley. It was a taste of my heritage, a connection to my roots.

From that day on, Acrats de Morue became a favorite in our household. I made it for special occasions and family gatherings, sharing the recipe with friends and neighbors. Each time I made it, I felt a sense of pride and connection to my past, to the generations of women who had cooked before me.

As the years passed and I grew older, the recipe for Acrats de Morue became more than just a dish - it became a symbol of tradition, of family, of love. Whenever I make it now, I remember that day in the attic, the day I discovered a piece of my heritage tucked away in an old cookbook.

And so, as I sit here now, writing this story for my grandchildren, I hope that they too will find joy in cooking, in discovering the recipes that have been passed down through the years. For in every dish lies a story, a connection to the past, a taste of the memories that make us who we are. And in the making of Acrats de Morue, I have found not just a recipe, but a piece of myself.


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