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1
In a medium bowl, cover the salt cod with 3 inches of cold water and soak in the refrigerator for 2 days, changing the water at least 3 times each day.
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2
Drain the salt cod, transfer to a medium saucepan and add enough cold water to cover the fish by 2 inches.
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3
Bring to a boil.
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4
Reduce the heat to low and simmer the fish until it just flakes with a fork, about 20 minutes.
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5
Using a slotted spoon, transfer the fish to a plate and let cool.
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6
Flake the fish and discard any bones or bits of skin.
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7
Meanwhile, in a small saucepan, melt the butter.
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8
Add the onion, bell peppers and black pepper and cook over moderate heat, stirring, until the vegetables are softened, about 10 minutes.
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9
Scrape the vegetables into a small bowl and let cool.
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10
In a large bowl, whisk the flour with the cornstarch, salt, sugar and baking powder.
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11
Mix in the egg and sparkling water with a fork until almost combined.
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12
Stir the flaked salt cod and the cooked vegetables into the batter.
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13
In a large saucepan, heat 2 inches of oil to 350.
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14
Carefully scoop eight 1-tablespoon balls of batter into the hot oil and fry, turning occasionally, until richly browned, about 4 minutes.
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15
Using a slotted spoon, transfer the fritters to a paper towellined plate to drain and season with salt.
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16
Repeat with the remaining batter.
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17
Serve the fritters hot with Curry Aioli and lime wedges.
