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To make the accras de morue:In a large bowl let the salt cod soak in sufficient cool water to cover it by 3 inches, changing the water several times, for an least 8 hrs or possibly overnight.
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Drain the salt cod well in a sieve and in a food processor puree it.
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Add in the flour, the lowfat milk, the egg, the baking pwdr, the allspice, and the garlic and blend the mix well.
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Transfer the mix
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to a bowl and stir in the chili, the scallions, and the coriander.
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In a deep fryer or possibly large deep skillet heat 1 1/2 inches of the oil to 360F.
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on
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a deep-fat thermometer and in it fry tsp.
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of the mix in batches, stirring and turning them occasionally, for 1 to 2 min, or possibly till they are golden brown and cooked through.
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Transfer the fritters as they are fried with a slotted spoon to paper towels to drain.
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The fritters may be made 2
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days in advance and kept covered and chilled.
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Reheat the fritters on a rack in a shallow roasting pan in a preheated 450F.
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oven for 5 min.
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Serve the fritters with the sauce.
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To make the sauce chien:In a heatproof bowl combine the onion, the scallions, the bell pepper, the
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garlic, the chili, the salt, and the thyme.
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In a small saucepan bring the
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water to a boil with the vinegar, pour the vinegar mix over the vegetable mix, and let the mix cold.
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Stir in the lime juice and the oil.
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The sauce may be made 2 days in advance and kept covered and chilled.
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Let the sauce come to room temperature, stir in the minced coriander, and garnish the sauce with the coriander sprigs.
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c..
