Reduce the heat, add salt to taste, and simmer the cod for about 10 minutes. Remove the cod and let the potatoes cook for about 15 minutes more.

Meanwhile, remove the skin and bones from the cod and flake it into small pieces.

When the potatoes are cooked, use a slotted spoon to remove them from the water and drain well. Place them in a bowl.

Mash the potatoes with a fork or potato masher, add the flaked cod, and mix well until you have a smooth, even mixture.

Add ground black pepper and nutmeg to taste. Add the parsley, grated onion, and eggs.

Mix everything together thoroughly until well combined.

Let the mixture cool; I like to chill it in the refrigerator. Scoop portions of the mixture with a spoon, and use a second spoon to shape them by passing the mixture back and forth until you form an oval.

Place the shaped portions on a tray. Heat plenty of olive oil in a skillet, and when it's hot, fry the fritters until golden.

Transfer them to a tray lined with paper towels to absorb excess oil.

Now just enjoy them—so delicious! I especially like them when they're cold.

Serve.