The night before, wash the salt cod throroughly under plenty of running water, then place it in a large bowl and cover with plenty of water. Set aside to soak overnight.
The following day, drain the fish, then squeeze out any extra moisture before washing well. Place in a large pan, cover with water and bring it to a boil. Cook for around 10 minutes.
Drain the fish, cover with fresh water, then return to the boil and cook for 20 minutes or until the fish is cooked thorough and flakes easily with a fork.
Drain the fish, set aside and let it cool down before flaking with a fork.
In a small bowl, combine the yeast, warm water and sugar. Stir well, then cover and set aside for 10 minutes or until frothy.
In a large bowl, sift together the flour and baking powder. Add the pepper and stir to combine before adding the yeast mixture.
Beat until smooth, then add the milk, spring onion, hot pepper sauce, the thyme, parsley, celery, chives, onion, garlic cloves, coriander and egg.
Beat until the batter is smooth, then cover the bowl and set aside to rise for 2 hours.
After this time add the salt cod to the batter.
Heat up the oil in deep fryer and drop the batter by tablespooons (without overcrowding) and fry until golden brown all sides.
Repeat the process with the rest of the batter.
Remove with a slotted spoon, drain on kitchen towels and serve hot accompanied by hot pepper sauce.