• One year in St. Martin
    One year in St. Martin St. Martin hosts a whole series of events throughout the year where you can discover the island’s heritage and its rich traditions.

    St Martin's Calendar
  • gourmet capital of the caribbean
    gourmet capital of the caribbean Come and discover the myriad flavours of St. Martin...

    St Martin's Restaurants
  • st martin, focus on
    st martin, focus on Each month, St. Martin invites you to discover the specifics of the island...

    Focus on...
  • st martin more than elsewhere
    st martin more than elsewhere There is always something to discover on the Friendly Island... Photos, videos, wallpapers...

    St. Martin more than elsewhere
  • what to do in st. martin
    what to do in st. martin In St. Martin, seaside or landside, there's an activity for everyone...

    St. Martin's Activities
  • destination st. martin
    destination st. martin Let's discover St. Martin, the "Friendly Island"...

    St. Martin Island
  • accommodation in saint martin
    accommodation in saint martin Luxurious or charming hotels, authentic guest houses, dreamed villas. St. Martin offers so many accommodation possibilities.

    Accommodation in St. Martin

Codfish Fritters

St. Martin specialties : Codfish fritters

accras Codfish fritters are so delicious !

They can be served as appetizers, or as a part of the main course, or as a fine lunch on dish with a green salad.

puce-bleue INGREDIENTS

½ pound salt codfish
2 tablespoons butter
1 tablespoon olive oil
1 large chopped onion
1 stalk of celeri
½ chopped green Pepper
1 large chopped tomato
1 teaspoon crushed thyme
4 drops Tabasco
¼ teaspoons Pepper
1 cup flour
1 teaspoon baking powder
3 eggs yolks, beaten
1 ½ cups milk
corn oil for deep frying

puce-bleue DIRECTIONS

To remove salt, soak codfish in cold water for 12 hours. Drain. Boil in water to cover for 5 minutes. Drain. Remove bones and mince.

In a heavy skillet, heat butter and olive oil over moderate flame, and sauté onion, celery, and green Pepper until vegetables are tender. Remove vegetables with a slotted spoon and pour off gréasse. In a seperate bowl, thoroughly mix vegetables, tomato, thyme, Tabasco, Pepper and codfish.

In a mixing bowl, sift together flour and baking powder. Add egg yolks and milk and mix until thoroughly blended. Add to vegetable and codfish mixture and blend. In a heavy skillet, heat the corn oil (360° F).

Drop 2 tablespoons of mixture at a time in hot oil. Deep fry until golden Brown, about 6 minutes. Remove fritters with a slotted spoon or strainer and drain on paper towel. Serve hot.

Serves about 6 ; Makes about 12 fritters.

puce-bleue Discover recipes and culinary traditions of St. Martin