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
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
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