First, desalt the cod. Then remove the skin and bones and flake into small pieces.

In a bowl, mix everything except the flour and water.

Add the flour and gradually stir in warm water until the mixture is neither too thick nor too thin. Taste for salt.

Heat plenty of olive oil in a pan. Drop spoonfuls of the batter into the hot olive oil, each spoonful will be a fritter. Let them fry well on both sides until golden brown.

Remove them from the oil and place them on a plate lined with paper towels to absorb the excess oil.