• 2 kgs kinless salt cod, soaked in cold water for 24 hours, changing the water several times
• 4 onions, finely chopped
• 1 red capsicum (pepper), membrane remove, finely chopped
• ½ bulb fennel, finely chopped
• 1 handful of coarsely chopped curly parsley
• 4 eggs
• 200 ml milk
• 100 ml pouring cream
• 200 g plain flour
• 3 tsp baking powder
• salt and pepper, to taste
• butter and olive oil, for pan-frying
• lightly pickled cucumber and carrot, pan-fried new potatoes and remoulade sauce (see note), to serve

Directions