Soak salt cod in cold water with lemon, allow to soak overnight, change the water once or twice.

Once salt cod has soaked overnight, place in a large pan and cover with some more cold water and place on a high heat.

Once water begins to bubble, lower heat to medium and cover pan.

Allow salt cod to cook until you can easily flake the fillets. Apply more water if needed.

Allow salt cod to cool and break fillets apart using your hands until you have flaked the cod down as much as possible, then set aside.

In a large bowl add flour, baking powder, salt, ground black pepper and turmeric and whisk to combine thoroughly.

Add water and whisk until the mixture is lump free. Then whisk thoroughly for approx. one minute.

Add flaked salt cod, scallions, garlic, scotch bonnet, thyme and cilantro mix to combine ingredients, then whisk for another minute.

If the mixture clings to the whisk or clumps add more water, 1 tbsp at a time. No more than 1/4 cup should be required.

The batter mixture should cling together on a spoon but fall off easily.

Fill large skillet with oil until it is filled to one third and allow the oil to heat to approx. 375 degrees. The oil should not smoke. If it does allow the smoke to dissipate by lowering the heat or removing the skillet from the heat completely for a while.

Using a conventional tablespoon or soup spoon, scoop some batter into the hot oil.

Cook just one salt fish fritter at first as a taste tester, to make sure you have the balance of flavors as expected. You will likely have to lower the heat to cook one.

If needed, add more of the ingredient you feel your fritters are lacking and test again.

When you have the right balance, begin cooking your batches of fritters allowing plenty of room around each one.

Refill the oil as needed and keep the oil at a high temperature without smoking as best you can.

Serve immediately.