Accras de Morue

• 1/2 pound skinless boneless salt cod, cut into 2-inch pieces and rinsed
• 1 cup all-purpose flour
• 1/4 cup milk
• 1 large egg
• 3/4 teaspoon double-acting baking powder
• a rounded 1/4 teaspoon ground allspice
• 2 garlic cloves, minced
• a 4-inch-long fresh hot red or green chili, seeded and minced (wear rubber gloves)
• 3 scallions, chopped fine
• 1 tablespoon finely chopped fresh coriander if desired
• vegetable oil for deep-frying
• sauce chien as an accompaniment (Caribbean Spicy Dipping Sauce)
• 1 small onion, minced
• 3 scallions, minced
• 1/3 cup minced red bell pepper
• 2 garlic cloves, minced
• 1 Scotch bonnet or habanero chili, seeded and minced (wear rubber gloves), or 1 teaspoon Scotch Bonnet Pepper Sauce*
• 1 teaspoon salt
• 1/4 teaspoon dried thyme, crumbled
• 7/8 cup water
• 2 tablespoons white-wine vinegar
• 1/4 cup fresh lime juice
• 2 tablespoons vegetables oil
• 2 tablespoons chopped fresh coriander, or to taste, plus a coriander sprigs for garnish if desired

1. In a large bowl let the salt cod soak in enough cold water to cover it by 3 inches, changing the water several times, for an least 8 hours or overnight.
2. Drain the salt cod well in a sieve and in a food processor puree it.
3. Add the flour, the milk, the egg, the baking powder, the allspice, and the garlic and blend the mixture well.
4. Transfer the mixture to a bowl and stir in the chili, the scallions, and the coriander.
5. In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 360F.
6. on a deep-fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through.
7. Transfer the fritters as they are fried with a slotted spoon to paper towels to drain.
8. The fritters may be made 2 days in advance and kept covered and chilled.
9. Reheat the fritters on a rack in a shallow roasting pan in a preheated 450F.
10. oven for 5 minutes.
11. Serve the fritters with the sauce.
12. In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme.
13. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool.
14. Stir in the lime juice and the oil.
15. The sauce may be made 2 days in advance and kept covered and chilled.
16. Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs.
17. Makes about 2 cups.

salt, flour, milk, egg, doubleacting baking powder, ground allspice, garlic, green chili, scallions, fresh coriander, vegetable oil, chien, onion, scallions, red bell pepper, garlic, scotch, salt, thyme, water, whitewine vinegar, lime juice, vegetables oil, fresh coriander

Taken from www.epicurious.com/recipes/food/views/accras-de-morue-11455 (may not work)