For the Fritters:

Pat dry, clean and shred the fish with 2 forks. Mix the fish, baking powder, flour, beaten egg, and just enough water to create a stiff batter consistency. Stir in the onion, garlic, pepper, chili pepper, thyme, black pepper and salt.

In a deep sided skillet, heat the oil to 375. Drop the mixture by tablespoonfuls into the oil and cook until golden.

Drain on paper toweling, season with sea salt and serve hot with the 2 sauces.

For the Sauce Chien:

Combine all the ingredients except the water, lime and oil in a bowl and stir to combine. Add the water.
Set aside to cool. Add the lime and oil, more or less as desired.

For the Avocado Salsa:

Sea salt and ground black pepper. Combine all the ingredients except the oil and lime in a food processor and puree. Add the oil gradually, pulsing to combine. Add the lime to taste. Season and serve.