Parpuchas, known more widely as Tortitas de Bacalao, are a very typical Easter dish in Andalucía. They are easy to make and if you don´t have de-salted salt cod, fresh cod or any other firm fish will still make tasty fritters. 

In Andalucia they are typically served with miel de caña, or cane syrup, produced in the Frigliana region. It has a specific flavor, halfway between slightly caramelized honey and maple syrup. It is also found in tapas bars as a condiment for fried eggplant.

If you make too many fritters, they are still very tasty cold as they retain their texture when not stored in an airtight container. Simply place them on paper towel

1. Beat the eggs in a large bowl.
2. Add the milk, baking soda, parsley, garlic and fish to the beaten eggs and then gradually stir in the flour to form a thick batter.
3. Heat the oil until a cube of stale bread turns brown quickly.
4. Drop spoonfuls of batter into the oil. Use a half tablespoonful as they will puff up slightly. When they are brown on the bottom and float to the top, flip them over and cook on the other side for a few seconds.
5. Remove with a slotted spoon, drain and transfer to paper towels for a few moments.

Serve hot, drizzled with Miel de Caña (to be authentic), or lemon mayonnaise or tomato or tartare sauce.