To begin, drain the soaked cod and place it in a saucepan with fresh water. Bring to a gentle simmer for 8–10 minutes until the fish flakes easily. Remove and let it cool slightly. Proceed to removing skin and bones.

Once cool enough to handle, remove any skin and bones from the cod. Flake it into small pieces, taking care to keep the texture light rather than mashed. Transition to preparing the batter.

In a large bowl, combine flour, baking powder, and white pepper. Whisk to distribute evenly. This prevents clumps and ensures a consistent batter later. Move on to preparing the wet mixture.

In a separate bowl, whisk the eggs with sparkling water until lightly frothy. The sparkling water helps keep the fritters airy. Proceed to combining wet and dry ingredients.

Gradually fold the wet mixture into the dry ingredients until a smooth batter forms. Stir in the flaked cod, onion, parsley, and garlic. The batter should be thick but spoonable. Transition to frying preparation.

Pour olive oil into a frying pan to a depth of around 1cm. Heat over medium to high until shimmering. Test with a drop of batter, it should sizzle immediately but not burn.

Using two spoons, drop small portions of batter into the hot oil, shaping them gently. Fry for 2–3 minutes on each side until deep golden. Work in batches to avoid overcrowding the pan.

Remove cooked fritters and place them on a tray lined with kitchen paper to drain excess oil. Continue until all batter is used. Transition to preparing for serving.

Arrange the fritters on a warm platter. Garnish with lemon wedges and serve with salad or tomato rice. Presentation tip: Stack them loosely to keep the edges crisp until served.