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Sift the flour into a large glass bowl, adding a bit of salt and pepper (considering the saltiness of the cod).
Make a well in the center of the flour, cracking in the two eggs.
Around the eggs, add parsley, bell pepper, and cilantro.
Add the chopped onion, cold water, and olive oil to the bowl.
Using a wooden spoon, gently mix from the center outward, folding the liquid into the flour until you have a smooth, creamy batter (avoid overmixing).
Cover the bowl with a cloth and let the batter rest for 1 hour.
Rather than mixing the cod directly into the batter, place small mounds of cod flakes around the edge of the bowl (this ensures each fritter has a consistent amount of cod).
For fluffy, thick fritters, use a generous amount of oil.
The oil should be deep enough to submerge each spoonful of batter initially, allowing the fritters to float as they cook.
Heat the oil over medium-high heat.
Drop spoonful's of batter into the hot oil, being careful not to overcrowd (only flip the fritters once the surface no longer looks raw).
Once golden and cooked through, remove and place on paper towels to absorb excess oil.