Place the dried salted codfish in a large bowl and cover it with cold water. Soak for 48 hours, changing the water several times to remove excess salt.

Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.

Drain the soaked codfish and remove any skin or bones. Shred it finely with your hands or a fork until it forms small flakes.

In a large bowl, mix the mashed potatoes with the shredded codfish. Add the egg, garlic, grated onion, parsley, cilantro, and a small pinch of salt. Mix thoroughly until evenly combined.

Add just enough flour to help the mixture hold together.

Form small balls or oval-shaped cakes with your hands. Place them on a tray and refrigerate for about 20 minutes to firm up.

Heat oil in a deep skillet over medium-high heat. Once hot, fry the cod cakes in batches, ensuring half of each cake is submerged in oil.

Cook until golden brown on one side, then flip and fry the other side until crisp.

Transfer the fried cakes to paper towels to remove excess oil.