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Fish Fritters

Plunge a half pound shredded salt codfish in water for five minutes. Drain and totally squeeze out the water with the hands. Place it in a bowl, add three tablespoons flour, two fresh eggs, one tablespoon milk, a saltspoon cayenne pepper, half teaspoon each chopped parsley and baking powder; briskly mix with a wooden spoon for two minutes. Heat two tablespoons lard in a large frying pan, drop the fish preparation into the pan, in twelve even forms, and briskly fry for three minutes on each side. Remove with the cake turner, place on a hot dish with a little parsley greens and serve.