Method:

Prepare the Yeast: Dissolve the yeast in about 50 ml of warm water. This step is crucial for achieving that light batter texture.

Mix the Batter: In a large bowl, combine the flour, salt, chopped parsley, and dissolved yeast. Gradually add the sparkling water, stirring until you get a smooth batter, like a thick pancake batter, but not too runny.

Rest the Batter: Let the batter rest at room temperature for about 30 minutes. This resting time helps it thicken and develop better flavor.

Prepare the Cod: While the batter rests, rinse the cod thoroughly to remove any excess salt. Pat it dry and cut it into bite-sized pieces (around 1-inch cubes).

Heat the Oil: In a deep pan, heat enough peanut oil for frying. It should be hot enough (around 350°F or 175°C) to cook the fritters quickly.

Fry the Fritters: Dip the pieces of cod into the batter, coating them evenly. Fry them in the hot oil until golden brown and crispy, about 3-4 minutes. Make sure not to overcrowd the pan, so the fritters cook evenly.

Drain and Serve: Once fried, remove the fritters from the oil and place them on paper towels to drain. Serve them hot, sprinkled with a little more fresh parsley if desired.

Variations and Tips:

Add flavor: You can add a pinch of chili flakes or lemon zest to the batter for an extra kick.

Gluten-free: Use a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.

Serve with: These fritters are traditionally served with a crisp white wine, such as Vermentino or Pigato, which perfectly complements their light, savory flavors.

Substitutions:

Cod alternatives: If salted cod is not available, you can substitute it with fresh cod, but make sure to season it well with salt before cooking.

Batter variations: You can replace sparkling water with regular water or even a little beer for a slightly different texture and flavor.