Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.
Recipe courtesy of Roger Mooking