Add the cod, onion, culantro, parsley, and curry powder into a medium bowl and mix.
2 cups shredded saltfish or cod, ¼ onion, 4 leaves culantro, 1 bunch parsley, 1 teaspoon curry powder
Add the slightly beaten egg and mix with the ingredients. If you opted to add the hot sauce, mix it in here.
1 egg, ¼ teaspoon hot sauce
Sift the flour with the baking powder and the salt over the cod mixture and mix. Add water a little at a time until you get a moist but somewhat thick mixture. If it is very liquid, you will have to add more flour to compensate.
2 teaspoons baking powder, ¾ cup flour, ⅓ cup water, ¼ teaspoon salt
Add the oil for frying and let it heat up in the frying pan.
1 cup oil
Once hot, take a little of the fritter mixture with a metal spoon and place the spoon into the hot oil. The cod mixture will detach itself from the spoon. Let fry for 3-4 minutes on each side. Or until golden brown on both sides. Try not to make the oil hot because the fritter won't cook well inside.
Remove from the pan and place on a paper towel to remove excess oil.
Serve inmediately with avocado dressing, tartar sauce or raspberry jam.