1 Crumble the cod in a bowl and add the pepper.
2 Peel the onion and garlic and chop finely with parsley.
3 Put the flour in a large bowl and make a well. Pour half of the water in the well and start mixing.
4 Pour the rest of the water, little by little, until you have smooth dough.
5 Add the baking powder then the cod, and finally add the onion and parsley mixture.
6 Pour lime juice and correct seasoning.
7 Heat the oil in the sauté pan at 170 °C (340 °F) and fashion the mixture into quenelles (log shapes) with a spoon and cook for 6 minutes.
8 Remove the fritters and place on absorbent paper.
Tip: Serve your fritters with rougail sauce.