Bring a small stockpot filled with about 8 cups of water to a boil.
Add the salt to the pot and then stir to make sure that the salt has dissolved and been disturbed.
Next add the cod fillets to the water and boil for about 3-5 minutes or until flakey.
Turn off the heat and remove the fish from the water with a slotted spoon. Taking care to drain off as much water as possible.
Place the cooked fish into a mixing bowl and then let cool slightly.
Using a fork, flake the fish into smaller pieces and then add remaining ingredients to bowl.
Using a spoon or your hand, mix to combine.
Heat lard or oil in a medium to large sized frying pan for about 2 minutes.
Divide meat mixture into 8-10 sections.
Gently roll each section into a ball in your hands and flatten into a patty shape.
Carefully add formed patties to the hot oil and fry for 3-5 minutes per side, until browned and crispy to your liking. Take care not to flip the patties before they are ready. Repeated flipping will cause them to lose their shape. Also, you’ll need to cook them in batches as there won’t be enough room in one pan for all 8-10 patties.
Serve with tarter sauce and lemons.