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This recipe is near and dear to my heart, as it was one of the very first things I learned how to make. Recently I shared my Ripe Banana Fritters recipe but this is a savory style. This dish is very versatile, and once you master one, you can make it your own. The codfish fritters can be a bit tricky if you are using the traditional salted codfish used in Jamaica. This is typically dried, so you need to soak it overnight to rehydrate it. This is how you also remove some of the salt. After the overnight soak, pour that water off and rinse it with hot water once. Peel off the skin, remove the bones, and then pick apart the codfish into little bite-size pieces. If you use the codfish found in a traditional grocery store, you just need to soak it in hot water for about an hour, then rinse it twice with hot water. You can use salted haddock or pollock if the cod is not available.