Cod fritters

Instructions

1. Soak the salted cod in cold water in the refrigerator for 24 to 48 hours, changing the water every 8 hours to remove excess salt.
2. Drain the cod and pat it dry with paper towels. Flake the cod into small pieces using your fingers or a fork, and set aside.
3. In a large mixing bowl, beat the eggs and milk together until well combined.
4. In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the egg and milk mixture, stirring until a smooth batter forms.
5. Fold in the flaked cod, minced garlic, chopped parsley, and black pepper. Mix until the ingredients are evenly distributed throughout the batter.
6. Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C).
7. Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding the pan.
8. Fry the fritters for 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
9. Serve the cod fritters hot, with lemon wedges on the side for squeezing over.