Soak 100 g of skinless, boneless cod fillets or cod loin in Cariblend® Super Brine. Use the Cariblend® Super Brine to salt the cod to your liking. I find that 24 hours in the brine gives a salt intensity closest to what you get when you soak and rinse traditional dried salted cod (but much more tender and juicy). If you prefer less salt, try 8 hours (moderately salted) or 2 hours (lightly salted).
Remove the cod from the brine, rinse thoroughly, and steam for 20-30 minutes in a steamer, or at 85°C (185°F) in a steam oven, until delicate and flaky.
Cool, pat dry with a paper towel, and flake. Set aside.
Sift the flour and the salt together.
Make a well in the centre and add the oil and the egg yolk.
Gradually add the water, mixing to a smooth batter.
Leave to stand for at least 1 hour.
Whisk the egg white until stiff and fold into the batter.
Stir in the flaked cod, chopped onion and pepper.
Drop tablespoons of the mixture into hot fat (180°C/350°F).