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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.
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2
Drain the salt cod well in a sieve and in a food processor puree it.
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3
Add the flour, the milk, the egg, the baking powder, the allspice, and the garlic and blend the mixture well.
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4
Transfer the mixture to a bowl and stir in the chili, the scallions, and the coriander.
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5
In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 360F.
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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.
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7
Transfer the fritters as they are fried with a slotted spoon to paper towels to drain.
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8
The fritters may be made 2 days in advance and kept covered and chilled.
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9
Reheat the fritters on a rack in a shallow roasting pan in a preheated 450F.
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10
oven for 5 minutes.
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11
Serve the fritters with the sauce.
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12
In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme.
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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.
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14
Stir in the lime juice and the oil.
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15
The sauce may be made 2 days in advance and kept covered and chilled.
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16
Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs.
