Desalt the cod by soaking it in water for 24 hours in the refrigerator.Change the water regularly.Prepare the court-bouillon:In a large pot or Dutch oven, place the onion studded with cloves, the bay leaf, thyme, garlic, water, and the desalted cod fillets, drained.Bring to a boil over high heat. When the mixture starts to boil, reduce the heat and simmer for about 10 minutes.Drain the cod and remove the skin and any remaining bones if necessary.Flake the flesh by hand or chop it in a food processor to get a finer texture.Refrigerate.Dough:In a small bowl, dilute the baking powder in the warm milk.In the bowl of a food processor, combine the flour, pepper, cayenne pepper, egg yolks, lime juice, and milk.Gradually add the water until a smooth dough forms that coats the back of a spoon. If the mixture is too thick, add a little water; if it’s too liquid, add a little flour.Place the dough in a large bowl. Add the cod, garlic, hot pepper, green onions, and parsley.In another bowl, beat the egg whites until stiff peaks form, about 2 minutes.Gently fold them into the cod mixture using a spatula. Cover with plastic wrap and refrigerate for 1 to 3 hours.Heat the oil in a deep fryer to 350 F (180 C).Using a spoon, form balls with the fish mixture.Drop them into the hot oil a few at a time – don’t overcrowd the fryer.Cook for 3 minutes, until they’re golden brown, turning halfway through.Remove the fritters from the oil with a slotted spoon and drain on paper towels. Keep warm. Repeat with the remaining balls.Serve very hot with lime wedges.