Soaking time: 30 minutes (or overnight for best results)
Cooking time for cod (longer version): 30-35 minutes
Cooking time for fritters: A few minutes per batch

Codfish fritters or Bacalaitos can be found in various versions throughout the islands and are called stamp-and-go in Jamaica, saltfish accra in Trinidad, accras in Martinique and fish cakes in Barbados. They are a mixture of flour, codfish and spices deep fried as either flat cakes or round balls. They make a great appetizer.

Gourmet note
For extra creaminess, cook the salt cod in milk instead of water.

Preparing cod (Quick version)

1. Soak the salt cod in a large container of water in the fridge for half an hour (or overnight for best results), changing the water two or three times to remove excess salt.
2. Drain the cod thoroughly, pat dry on paper towel. Shred the cod, discarding the skin and bones if necessary.

Preparing cod (Longer version)

1. Soak the salt cod in a large container of water in the fridge overnight changing the water two or three times to remove excess salt.
2. Drain the cod and cut in 2 or 3 large chunks.
3. Put the salted cod in a large saucepan and simmer until the fish can be pulled apart easily - 25-35 minutes.
4. Drain thoroughly, pat dry on paper towel. Let cool. Finely flake the cod, discarding skin and bones if necessary.

Fritters

1. In a bowl, combine the flour, salt, pepper and baking soda with water and mix well to remove all lumps.
2. Crush the garlic in a mortar with the cilantro leaves. Add to the mixture.
3. Add the shredded codfish and mix well.

Cooking

1. In a frying pan, pre-heat enough vegetable oil to deep fry flat cakes.
2. Carefully drop tablespoonfuls of the mixture into the hot oil. Fry several bacalaitos over medium high heat. Turn when the edges become golden brown. Bacalaitos are done when they are completely golden.
3. Drain on paper towels. Repeat until you've used all the batter.

Serve with lemon wedges.