Stamp and Go.
1 lb. dried salted cod
1 tbsp. canola oil, plus more for frying
6 cloves garlic, minced
2 small yellow onions, minced
2 scallions, finely chopped
½ Scotch bonnet or habanero chile, stemmed, seeded, and finely chopped
2 cups flour
3 tbsp. baking powder
2 tsp. kosher salt
1 tsp. ground black pepper
6 eggs, lightly beaten
Place cod in a 2-qt. saucepan, and cover by 2″ with cold water; bring to a boil over high heat, and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl, and flake with a fork into large chunks; set aside.
Heat oil in a 12″ skillet over medium-high heat; add garlic, onions, scallions, and chile, and cook, stirring, until soft, about 10 minutes. Remove from heat, and let cool; set aside. In a large bowl, whisk together flour, baking powder, salt, and pepper; add eggs, and stir until dough forms. Add reserved cod and cooked vegetables, and stir gently until combined.
Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop rounds of dough into oil, and fry until golden brown, about 3 minutes; repeat with remaining dough. Using a slotted spoon, transfer fritters to paper towels to drain briefly. Serve immediately with culantro sauce.