Accras from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 scallion, finely chopped
• ¼ teaspoon hot pepper sauce
• ½ teaspoon sugar
• 1 teaspoon baking powder
• 1 egg, lightly beaten
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon green seasoning
• 1 cup canola oil for frying
• 1 cup sifted all-purpose flour
• ¾ cup warm water (100–110°F), divided
• ½ pound boneless salt cod
• 1 teaspoon active dry yeast (see Tip)