Start by filling a medium sized mixing bowl with water and placing your salted cod into the water. Cover and allow to sit at room temperature for upto 2 hours.
After 2 hours drain the water from the bowl and replace the water. Cover and place in the refrigerator for 3 hours or overnight. This ensures as much salt as possible has been removed from the fish.
Drain the water from the salted cod and place the cod in a large saucepan with enough water to cover the fish. Place the saucepan on the stove over medium heat and allow the cod to simmer for 10 minutes.
Carefully, remove the codfish from the saucepan and allow to cool. Be sure to remove any fish bones that remain in the fillets. Reserve 1 cup of the broth from the saucepan.
In a large mixing bowl add your chopped parsley, onion and cod fish. Stir gently, try not to mix to vigorously so your fritters have some nice sized fish bites.
Add to the mixing bowl your flour, baking powder, egg, hot sauce, white distilled vinegar and reserved salted water. Fold the ingredients until well combined. Add additional salt to taste.
In a dutch oven add your canola oil and heat the oil to 300-350 degrees.
Once the oil has reached the right temperature, use a cookie scoop or ice cream scoop to scoop the fritters into the oil. Using a cookie scoop gives you uniform size fritters without getting your hands dirty.
After a minute or two of frying, flip the codfish cakes over in the oil and cook for another 2 minutes or so. Using a toothpick, pierce the center of the frituras to see if theyre fully cooked. If the toothpick comes out clean and the fritters are golden, the fritters are cooked through.
Place the cooked fritters on a paper towel lined plate to drain excess oil.
Serve them hot and enjoy.