The Dish: Accras de Morue (Cod Fish Fritters)

Out travel editor, Brandon Presser, recently made his way to Martinique and quickly became a fan of the unique Caribbean getaway. Much less commercial than some of its neighbors, Martinique will still please any vacationer who yearns for that picture-postcard island getaway. From its architecture to it cuisine, the island proudly displays its French roots, yet maintains an authentic charm all its own.

Related | Escape Plan: Martinique

While visiting, be sure to stop into Habitation Céron, a former plantation in the island's northwest hills that now serves Creole delicacies like savory accras de morue (cod fish fritters), the perfect, satisfying snack to soak up the Saint James rum you are no doubt imbibing.

Accras de Morue (makes four)

Dried cod fish (200g)
Flour (200g)
1 Glass of Water
1 Tsp. Baking Soda
1 Onion
2 Cloves Garlic
1 Bouquet Garni (thyme and laurel)
1/2 Hot Pepper
Salt
Black Pepper
Oil (for the frying)

Directions

Soak the cod fish in cold water, then boil it up for 30 minutes to take out the salt, remove the skin and the bones, then crumble it up.

Put the flour and the baking soda in a bowl and mix it up with the water.

Chop the bouquet garni, the hot pepper, the onion and the crushed garlic.

Add the crumbled fish cod and the salt.

Put it to rest for 15 minutes.

Warm up the oil and drop in balls of dough with a teaspoon.

Serve warm!