Recipe courtesy of Jessica Harris

Acras de Morue

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  • Total: 4 hr 30 min
  • Prep: 4 hr 10 min
  • Cook: 20 min
  • Yield: 6 servings
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Acras Batter:

1 cup flour

Salt and freshly ground black pepper

2 eggs

1/2 cup milk


1/2 pound salted codfish, flaked

1 sprig fresh thyme

2 sprigs flat-leaf parsley

1 scallion, including green top

2 chives

1/4 teaspoon ground allspice

1/2 Scotch Bonnet chile

Corn oil, for frying (2 inches)


  1. For the batter, mix the flour and the seasoning together in a medium-size bowl. Make a well in the middle of the flour mixture and break the eggs into the well 1 at a time while beating the mixture has become a thick, uniform paste.
  2. Cover the bowl with a dampened cloth and allow it to rest for 1 to 4 hours. For the fish, place the flaked codfish, thyme, parsley, scallion, chives, allspice, and chile in the bowl of a food processor and grind them together into a thick paste. Fold this paste into the acras batter.
  3. Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees F in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.