Cut the potato (peeled) into bite-sized pieces, then add into a saucepan, all in a flat layer, fill with water just enough to barely cover the potatoes, season generously with sea salt, and heat with a high heat

While the potatoes are cooking, finely chop the onion, roughly chop the garlic, and finely chop the cod fillet

Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the chopped onion and garlic, mix continuously, after about 3 minutes and the onion is translucent, add in the chopped cod, continue to mix together, after 3 to 4 minutes and the cod is just cooked through, remove the pan from the heat and set aside

Once the potatoes are cooked through, about 15 to 20 minutes (you can always pierce them with a toothpick to ensure they are done), remove the saucepan from the heat and drain the potatoes into a colander, rinse them under cold water, then shake off any excess water, transfer the potatoes into a large bowl and using a potato masher or large fork, mash down on the potatoes until they are well mashed

Add the reserved cod mixture over the mashed potatoes, crack in the eggs, add in the chopped parsley, and season with sea salt & black pepper, mix together until well mixed

Heat the same fry pan with a medium heat and add in 1/3 cup extra virgin olive oil

After a couple of minutes, add in spoonfuls of batter into the hot oil, all in a single layer and evenly spaced out, cook in batches to not overcrowd the pan, fry for 4 to 5 minutes per side or until golden fried, transfer the fritters into a dish with paper towels as you finish each batch

Add the fritters into a serving dish and garnish with lemon wedges and parsley, serve warm or at room temperature, enjoy!