Sauce Chien with Accras de Morue (Salted Cod Fish Fritters)


Sauce Chien

The "sauce chien" is a classic sauce served with shrimp, chicken or fish. Try it as a dipping sauce for accras de morue.
"Chien" is the French word for dog, so you may be wondering why this sauce would be named after a dog. There are two theories:
Version 1) It seems that a few French tourists were sitting on a terrace in Martinique enjoying the accra du morue along with this famous sauce. It should be noted that they had enjoyed a number of "Ti-punch" before and during this tasting. At the end of their apéro, they began arguing and fighting like dogs. Hence the name, "Sauce Chien".
Version 2) The rest of the dish (the accra de morue along with the sauce) was always thrown to the dogs who wouldn't touch as it was too spicy for them. So in their honor they named the sauce "Sauce Chien"
Servings 6 people
Total Time 1 day 30 minutes


  • Knife, Bowl, Saucepan


  • 2 Spring Onions
  • 2 Tablespoons Parsley
  • 1 Garlic Clove
  • 1/4 Scotch Bonnet or Habanero Pepper
  • 1 Lime (Zest)
  • 1 Lime (Juice)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Simmering Water
  • 1 Teaspoons Allspice optional
  • Salt to taste
  • 1 Chopped Tomato
  • 150 Milliliters Water 5.3oz


  • Chop the garlic, spring onion, & chili pepper into small dice
  • Chop the parsley (but not too small).
  • Zest the lemon, grind the allspice (if whole) and combine with all the above-mentioned ingredients. Add a pinch of salt.
  • Heat 150g (5.3 oz) of water but do not bring to boil and add to the garlic & onion sauce you've prepared. Let rest 15 minutes, then add the lime juice and olive oil and the chopped tomato.
  • Keep in the fridge one hour before serving.
Author: Eric Fraudeau

Accras de Morue (salted cod fish fritters)

A taste of French Outremer. A party for your taste buds, Accras de Morue is the perfect treat for your party needs. Make it as hot you like or not at all, it's really up to you. Let's take a trip to the islands of the French outremer. This famous snack has its roots in West Africa with the word acara from the Ewe language of Dahomey which means "vegetable fritter or donut". While the West African version is vegetable-based, in the Carribean and creole version we use salted codfish.
Servings 8 Servings
Total Time 2 hours


  • Saucepan, Bowl, Whisk, Knife, Wooden Spoon, Frying Pan



  • 250 Grams Salted Cod Fish 10 oz
  • 1 Sprig Thyme
  • 2 Bay Leaves


  • 1 Spring Onion
  • 1 Small White Onion
  • 1 Chili Pepper Thai (if you can handle it you can always try a scotch bonnet at your own risk)
  • 1 Tablespoon Chives
  • 1 Tablespoon Parsley
  • 150 Grams All-purpose Flour 5 oz
  • 2 Eggs
  • 100 Grams Milk 3oz
  • 4 Grams Baking Powder 1/2 tsp


  • Desalt the fish in cold water for 12 hours, change the water every 2 to 3 hours.
  • Boil the fish starting with cold water, bay leaf and thyme for 20 mn on a simmer.
  • Make the batter by mixing flour and baking powder, beat the eggs with milk, and whisk well with the flour, add salt.
  • Mince parsley, chives, onions and add it to the batter, mix well, cover and let rest 1 hour.
  • Remove skin and bones from fish, and crush with your finger until it starts to become a paste, add to the batter, mix well with a wooden spoon.
  • Bring vegetable oil to 160ºC (350ºF) and make small balls with a spoon. Flip them over when they start to get color on one side, cook them 3 to 5 minutes and remove them on a paper towel.
  • Serve with a spicy hot sauce such as Sauce Chien or our Aioli.

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