Desalt the cod by submerging it in a large amount of cold water. Change the water 3 to 4 times over a period of at least 4 hours to remove excess salt.
Place the cod in a large pot with the bouquet garni and cook in the court-bouillon for about 20 minutes over medium heat. Skim off any foam as needed. Drain, remove the bones, and flake the still-warm flesh into a serving dish.
Prepare the accras batter by pouring the flour into a mixing bowl. Add the salt, pepper, baking powder, and Creole spice mix. Stir in the eggs one at a time, then gradually pour in the milk while mixing until you have a smooth, supple batter. Peel and finely chop the onion, then add it to the batter. Cover with a clean dish towel and let rest for 1 hour.
Gently fold the flaked cod into the batter after it has rested.
Scoop out small portions of the batter using a teaspoon. Drop the portions into very hot oil and fry until they turn a beautiful golden brown. Flip the accras halfway through cooking to ensure they cook evenly. Drain on paper towels and repeat the process until all the batter is used up.
To make the sauce: Peel and mince the garlic and shallots, then dice the tomatoes.
Finely chop the parsley, then in a bowl, mix together the diced tomatoes, shallots, garlic, and parsley.
Add the peanut oil and lemon juice, then sprinkle with the Creole seasoning mix.
Keep the sauce in the refrigerator until ready to serve.
