Let the dough cool to room temperature. Meanwhile, prepare the garlic and parsley paste. Finely chop the garlic and parsley, then mash them together in a bowl with a pestle until you have a paste.

Cut the salt cod into small pieces. Using kitchen scissors makes this easy.

Add the eggs to the cooled dough one at a time. Add one egg, stir until fully incorporated, then repeat with the remaining eggs.

Add the garlic-parsley paste and the salt cod to the dough with the eggs. Mix well.

Fry for another 1-2 minutes, then remove the fritters and drain on paper towels when golden brown.

Repeat until all the batter is used.