In a large bowl, combine onion, Scotch Bonnet pepper, scallions, pimento peppers, bell pepper, theme and parsley in a large mixing bowl.

Add black pepper and lime juice. Stir to combine.

In a small bowl, whisk together the eggs, milk and Creole seasoning for about 2-3 minutes until well combined.

Add the egg mixture to the bowl with the vegetables.

Add flour and mix well.

Add prepared salt cod and mix to combine.

Add water and mix well.

For best results, let cod mixture rest for 15 minutes.

In the meantime, you can start to heat the oil.

In a large skillet, heat enough oil for shallow frying.

Using a tablespoon or ice cream scoop, drop approximately 2 large tablespoons or 1 ice cream scoop of batter for each accra into the hot oil.

Once you have added the batter into the hot oil, reduce to medium heat so that they do not burn too quickly.

Fry until golden brown on both sides and transfer cooked fish patties to a paper towel lined plate to absorb excess oil.

Serve with Creole Sauce.