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Soak the salted baccalà in water for 48 hours, changing the water morning and night (about 4 times in total). On the third day, remove from the water and pat dry well.
Using a knife, cut down along each side of the centre spine. The flesh will easily separate and gently pull it away with your hands, removing the bones and skin as you go.
Break the fish into small flakes or rough chunks using your fingers. Alternatively, chop into small pieces with a knife.
In a bowl, mix gluten-free flour, rice flour, baking powder, and white pepper. Add cold water gradually and whisk to form a thick, spoonable batter (like thickened cream).
Add the flaked fish into the batter and mix to combine evenly.
Use a 25 cm frying pan and add enough oil to cover the base by about 1 cm. Heat over medium-high.
Scoop spoonfuls of the mixture into the pan (don’t overcrowd). Cook for 3-5 minutes per side (depending on how large you’ve made them) until deep golden and crisp.
Remove and drain on paper towel.
Finish with a sprinkle of chopped parsley and a squeeze of lemon if you like. Serve warm with Greek garlic dip known as skordalia, olives and fresh bread.