To begin, rinse the salted codfish thoroughly under cold water to remove excess salt. Then soak the fish in cold water for 24 hours, changing the water every 6-8 hours. This process desalts the codfish, making it suitable for fritters. After desalting, drain the fish and gently pat it dry.

In a large pot, bring water to a boil and cook the codfish for 10-12 minutes until it flakes easily. Drain the water and allow the fish to cool slightly. Using your hands or a fork, shred the cod into small pieces, removing any bones or skin.

Meanwhile, in a separate pot, boil the peeled potatoes until tender, about 15 minutes. Drain and mash the potatoes in a large bowl until smooth. This will be the base for your fritters.

In a skillet, heat a small amount of oil over medium heat and sauté the finely chopped onion and garlic until soft and fragrant, about 3-4 minutes. Add this sautéed mixture to the mashed potatoes.

In the same bowl, combine the shredded codfish with the mashed potatoes, sautéed onions, minced garlic, and chopped parsley. Mix thoroughly until all the ingredients are well incorporated. Adjust seasoning with salt and black pepper to taste, keeping in mind the cod may still have some saltiness.

Beat the egg and add it to the mixture, stirring until it binds the ingredients together. The mixture should be firm enough to form into balls, but if it’s too dry, you can add a little more beaten egg to reach the right consistency.

Shape the mixture into small balls or oval-shaped fritters, about the size of a golf ball. Make sure they are uniform in size to ensure even frying. Set aside on a plate while you heat the oil for frying.

Heat vegetable oil in a deep frying pan or pot to 180°C (350°F). Fry the fritters in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy on all sides. Once done, remove with a slotted spoon and drain on paper towels.