Place the salt cod in a saucepan filled with enough water to cover the fish. Bring to a boil, then reduce the heat to a simmer. Cook for 5 minutes, then drain and rinse under cool water. Taste a bit of the fish to guage the saltiness. If it's still too salty repeat the boiling process again with fresh water until the fish is at the salt level you like (up to 3 times). Flake and shred the fish into small pieces and set aside.

Whisk together the flour, baking powder salt and pepper into a large bowl.

Add the diced tomatoes, flaked cod fish, green onions and chopped pepper to the dry ingredients, using a spoon to incorporate.

Lightly beat the egg and add it to the water. Combine the wet ingredients with all the dry ingredients. Add a bit more water if needed (should resemble a thick pancake batter consistency).

Heat a large skillet over medium heat. Pour in enough oil to cover the bottom of the pan. When the oil is hot drop rounded spoonfuls of the batter into the skillet. Fry on each side until golden-brown and crisp (about 3-4 minutes per side).

Drain on paper towels. Serve hot.