Carolina Kitchen: Accras (Jamaican fish fritters)

Photo: WLOS staff

By Calypso Chef Nigel Lawrence

Accras (Jamacian fish fritters, also called "stamp and go")


  • 6 Oz cod fish
  • 1 cup All-purpose flour
  • 1\2 tsp Baking powder
  • Vegetable oil
  • 2 Green onion dice
  • 1 Scotch bonnet peppers
  • 1\2 cup Cold water
  • Tt Salt
  • Pinch black pepper


  • Boil cod fish for an hour or soak cod fish in cold water overnight to removed excess salt and rehydrate.
  • When finished cooking let it cool down. If soaking fish, remove any skin and bones and flake or cut into small pieces
  • In a large bowl, add all above dry ingredients to green onion, Scotch bonnets, cod fish, salt and pepper. Mix together until sticky and well blended together.
  • In a large skillet add 1\4 inch of oil more depend on the size of the pot over medium heat,
  • When oil is hot, hot drop round spoonfuls of batter into oil. Cook for about 2 minutes on each side.
  • Drain on paper towels. Serve hot!